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The effect of addition of calcium and processing temperature on the quality of guava in syrup
Author(s) -
Sato Ana Carla K.,
SanjinézArgandoña Eliana J.,
Cunha Rosiane L.
Publication year - 2006
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.1365-2621.2005.01088.x
Subject(s) - food science , calcium , chemistry , texture (cosmology) , horticulture , biology , computer science , artificial intelligence , image (mathematics) , organic chemistry
Summary The effect of process temperature and calcium concentration in the cooking syrup of guava in syrup were studied. A central composite rotatable design (CCRD) was used to optimize the quality indices of the final product, such as texture and colour. All of the processed guava quality parameters were compared with those of the fresh fruit and of a commercial sample to evaluate the effects of processing on the final product quality. Increase in the process temperature promoted changes in the final product colour, the fruit becoming darker. On the contrary, higher calcium concentrations in the cooking syrup produced lighter samples, with colour parameters closer to those of the fresh fruit. In general, the addition of calcium promoted better texture and minimized the negative effects of temperature on the mechanical properties. Processed guavas had higher rupture stress and strain than fresh fruit, indicating an increase in hardness and elasticity.