Premium
Guava puree with reduced stone cell content: preparation and characteristics of concentrates and nectars
Author(s) -
WEINERT I. A. G.,
WYK P. J.
Publication year - 1988
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1988.tb00607.x
Subject(s) - titratable acid , pectin , food science , chemistry , centrifugation , ascorbic acid , chromatography
Summary A decanter centrifuge was used to decrease the content of stone cells in guava puree before evaporation. Concentration factors between 3.3‐ and 4.3‐fold were achieved. Thirty‐seven per cent of the stone cells could be removed in a small decanter, whereas virtually all sclereids are removed on an industrial scale. Small significant increases in moisture contents, total soluble solids and titratable acidity and decreases in pectin fractions and ascorbic acid contents (average 38%) occurred during processing; guava colour became darker, redder and less yellow. The apparent viscosity of the puree decreased after centrifugation and increased again during evaporation. Nectars prepared from puree with reduced stone cell content were the most stable. Concentration of puree reduced cloud stability of nectars by up to 34% after 35 days storage, but homogenization improved the stability. Panel members only found significant differences in the colour of nectars prepared from the three concentrates.