Physical Properties of Red Guava (<i>Psidium guajava</i> L.) Pulp as Affected by Soluble Solids Content and Temperature

Diniz, Renata Silva; Coimbra, Jane Sélia dos Reis; Martins, Márcio Arêdes; Santos, Michel de Oliveira dos; Diniz, Mayra Darliane Martins Silva; Santos, Emílio de Souza; Santánna, Danielle Dias; Rocha, Roney Alves da; Oliveira, Eduardo Basílio de

doi:10.1515/ijfe-2012-0250

Cited by 10 publications

(8 citation statements)

References 20 publications

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“…A redução da massa específica das polpas estudadas com o aumento da temperatura deve ter sido devido à expansão térmica que ocorre com as polpas de frutas quando são aquecidas. Diniz et al, (2014) verificaram que os valores de massa específica da polpa de goiaba diminuíram com o aumento da temperatura devido à expansão volumétrica do fluido.…”

Section: Resultsunclassified

Predição do comportamento da massa específica das polpas de abacaxi e acerola sob diferentes temperaturas

Alves¹,

Santos²,

Melo

et al. 2018

Rev. Agrotec

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A dependência da massa específica com a temperatura da polpa de fruta é muito importante para as indústrias de alimentos em geral, uma vez que esse dado é essencial na concepção e optimização de várias operações, como no projeto de bombas, trocadores de calor, evaporadores e misturadores. Dessa forma, o objetivo desse trabalho foi determinar experimentalmente a massa específica das polpas de abacaxi e acerola em diferentes temperaturas e estabelecer uma correlação entre essa propriedade com a variação da temperatura de 10, 20, 30, 40 e 50ºC, utilizando modelos matemáticos para predição desta propriedade. Para a obtenção dos valores da energia de ativação para a massa específica (Ea) foi empregado o método proposto por Tsen e King (2002). Os valores da massa específica diminuíram com o aumento da temperatura. O modelo polinomial com três termos apresentou os maiores coeficientes de determinação (R2 > 0,99), podendo ser usado para estimar a massa específica das polpas estudadas. A polpa de abacaxi apresentou maior sensibilidade à aplicação das diferentes temperaturas.

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Section: Resultsunclassified

Predição do comportamento da massa específica das polpas de abacaxi e acerola sob diferentes temperaturas

Alves¹,

Santos²,

Melo

et al. 2018

Rev. Agrotec

View full text Add to dashboard Cite

show abstract

“…In terms of the functional properties, the guava pulp is pseudoplastic, and as a result, Diniz et al 42 reported that its viscosity decreases with increasing temperature. Additionally, their findings corroborate the current output that the consistency and firmness of pasteurized pulp decreased significantly between the two varieties.…”

Section: Discussionmentioning

confidence: 99%

“…2 However, nutrient-conserving methods such as freeze-drying are often prohibitively expensive, limiting their use in small-scale processing and therefore need for adopting the cold extraction method during the process. 41 In terms of the functional properties, the guava pulp is pseudoplastic, and as a result, Diniz et al 42 reported that its viscosity decreases with increasing temperature. Additionally, their findings corroborate the current output that the consistency and firmness of pasteurized pulp decreased significantly between the two varieties.…”

Section: Discussionmentioning

confidence: 99%

Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp

et al. 2022

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Background Although fruit pulping is a highly effective global practice for ensuring a steady supply of fruit for processing during the off‐season, industrial pulping of Kenyan guava cultivars is lacking, contributing to their annual losses. The present study compared the yield characteristics, physicochemical profile, and nutrient retention of pulp extracted from white and red‐fleshed Kenyan guavas using cold and hot extraction methods. Results The pulp yield was highest in the red guava with the pulp to by‐product ratio being significantly (p < 0.05) higher at 2.58, 2.97, and 3.30 for cold, hot water, and steam‐blanched compared to 1.66, 1.95, and 2.03 for the white guava respectively. Although hot extraction methods resulted in significantly (p < 0.0001) higher yields (67%–77%) compared to the cold (62%–73%), the heat‐labile nutrients were affected with as much as 60% and 64% of the white and the red guava's vitamin C being lost. The steam blanched pulps exhibited significantly (p < 0.0001) high overall color changes (∆E) ranging from 22–30 in the pasteurized white guava pulp compared to the red's (−0.24–6). The cold extraction method resulted in better retention of β‐carotene (1.9 ± 0.4 mg), zinc (5.6 ± 2.1 mg), iron (20.1 ± 8.6 mg), flavonoids (241.3 ± 56mgCE), phenolics (1548.7 ± 25.8mgGAE) and antioxidant activities (1998.6 ± 333μMTE) per 100 g in the red guava pulp. Conclusion Compared to the white cold‐extracted pulp, the red guava pulp was more suitable for further processing due to its high nutrient retention, high pulp to by‐products ratio, and textural properties therefore recommended for the adoption of processing the Kenyan guava cultivars.

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“…The clarified fruit juice test investigated 5 parameters including pH using pH meter (Ahmed et al, 2014), total dissolved solids using hand refractometer (Widowati et al, 2019), viscosity using falling ball viscometer (Widowati et al, 2017), transmittance using a spectrophotometer at λ 660 nm (Widowati et al, 2019), and yield by comparing samples before and after filtering (Diniz et al, 2015).…”

Section: Characterization Of Clarified Fruit Juicementioning

confidence: 99%

Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures

et al. 2021

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Red guava juice has some undesirable characteristics including high viscosity and cloudiness as well as sediment formation due to the presence of polysaccharide in the juice. Hence, enzymatic treatment for juice clarification is needed to overcome this problem. The current study was aimed to evaluate the effect of incubation times and temperature on juice clarification using partially purified polygalacturonase from Bacillus licheniformis and cellulase from Bacillus subtilis. The incubation times of 60,90, and 120 minutes and temperatures of 35 °C, 47.5 °C, and 60 °C were used in this study. pH value, total dissolved solids (TDS), transmittance, viscosity, and yield were analyzed. The results showed that incubation temperature had a significant effect on all the parameters except for pH value. The interaction between incubation temperature and time on decreasing pH value and viscosity was observed. The best clarification condition was observed at incubation time of 47.5 °C for 90 minutes, which resulted in pH, TDS, transmittance, viscosity, and yield of 4.98±0.13, 7.67±0.21 °Brix, 23.27±0.24%T, 36.37±3.46 cP, and 77.51±1.95% respectively.

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Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature

Cited by 10 publications

References 20 publications

Predição do comportamento da massa específica das polpas de abacaxi e acerola sob diferentes temperaturas

Predição do comportamento da massa específica das polpas de abacaxi e acerola sob diferentes temperaturas

Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp

Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures

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