Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
In: Química Nova, Jg. 34 (2011), Heft 4, S. 636-640
Online
academicJournal
Zugriff:
Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.
Titel: |
Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
|
---|---|
Autor/in / Beteiligte Person: | Osorio, Coralia ; Carriazo, José G. ; Barbosa, Helber |
Link: | |
Zeitschrift: | Química Nova, Jg. 34 (2011), Heft 4, S. 636-640 |
Veröffentlichung: | Sociedade Brasileira de Química, 2011 |
Medientyp: | academicJournal |
ISSN: | 1678-7064 (print) ; 0100-4042 (print) |
DOI: | 10.1590/S0100-40422011000400016 |
Schlagwort: |
|
Sonstiges: |
|