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PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (A NACARDIUM OCCIDENTALE L.) AND GUAVA ( PSIDIUM GUAJAVA L.) FRUIT POWDERS
Author(s) -
COSTA JOSÉ MARIA CORREIA DA,
FELIPE ÉRICA MILÔ DE FREITAS,
MAIA GERALDO ARRAES,
HERNANDEZ FERNANDO FELIPE FERREYRA,
BRASIL ISABELLA MONTENEGRO
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00342.x
Subject(s) - psidium , nutraceutical , food science , chemistry , nutrient , food industry , vitamin c , biomass (ecology) , horticulture , biology , agronomy , organic chemistry
Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals.PRACTICAL APPLICATIONS Large quantity of agro‐industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit‐industrial residue is to submit it to drying processes and transform into value‐added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients.