Vol. 18 No. 1 (2014), Articles
Vol. 18 No. 1 (2014)

Analysis of nutritional and functional properties of dry guava

Articles
Published 2014-05-30
Diana Carolina Vásquez-Osorio, BSc
Universidad Pontificia Bolivariana
Lina María Vélez-Acosta, MSc
Universidad Pontificia Bolivariana
Gustavo Adolfo Hincapié-Llanos, MSc
Universidad Pontificia Bolivariana
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Evaluadores propuestos (Spanish)
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Titulo y autores (Spanish)

Keywords

Guava
Psidium guajava L.
drying
vitamin C
sugars
dietary fiber.
Guavas –drying
fruit processing
fiber in human nutrition
fruit dried

How to Cite

Analysis of nutritional and functional properties of dry guava. (2014). Ingenieria Y Universidad, 18(1), 159-176. https://doi.org/10.11144/Javeriana.iyu18-1.anfp
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Abstract

Overproduction of guava (Psidium guajava L.) causes postharvest losses and it has negative impacts on the environment and the economy. Drying is a method that allows to prolong the lifetime of the product and facilitates the transport and storage of it; but, it can also cause changes in the physicochemical and functional properties of some of its components. We studied the drying kinetics under forced convection with hot air at 30 ºC, 40 ºC, 50 ºC, 60 ºC, and 70 ºC, with a constant air speed of 3 m/s. The vitamin C content was evaluated by the method of the 2-nitroaniline; and the sugar content by High Performance Liquid Chromatography (HPLC). We also studied the technical and functional properties of the dietary fiber. The tests were performed bytriplicate and the Tukey test was applied to the results. The drying time decreases with increasing temperature. The highest content of vitamin C and saccharose was presented at 40 ºC. The highest content of glucose and fructose, and the best properties of the dietary fiber were obtained at 70 ºC.

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