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Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit

Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholdi...

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Main Authors: Ali, M. A., Yusof, Yus Aniza, Chin, Nyuk Ling, Ibrahim, M. N.
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf
http://psasir.upm.edu.my/id/eprint/50532/
http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(23)%20IFRJ-16760%20Yusof.pdf
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spelling my.upm.eprints.505322017-02-28T11:06:50Z http://psasir.upm.edu.my/id/eprint/50532/ Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit Ali, M. A. Yusof, Yus Aniza Chin, Nyuk Ling Ibrahim, M. N. Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholding its natural colour and minimum ascorbic acid losses. We have carried out a comprehensive study to examine the influence of different drying treatments; under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality of guava. The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively. We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf Ali, M. A. and Yusof, Yus Aniza and Chin, Nyuk Ling and Ibrahim, M. N. (2016) Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit. International Food Research Journal, 23 (suppl.). S155-S161. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(23)%20IFRJ-16760%20Yusof.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholding its natural colour and minimum ascorbic acid losses. We have carried out a comprehensive study to examine the influence of different drying treatments; under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality of guava. The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively. We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation.
format Article
author Ali, M. A.
Yusof, Yus Aniza
Chin, Nyuk Ling
Ibrahim, M. N.
spellingShingle Ali, M. A.
Yusof, Yus Aniza
Chin, Nyuk Ling
Ibrahim, M. N.
Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
author_facet Ali, M. A.
Yusof, Yus Aniza
Chin, Nyuk Ling
Ibrahim, M. N.
author_sort Ali, M. A.
title Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
title_short Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
title_full Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
title_fullStr Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
title_full_unstemmed Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
title_sort effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf
http://psasir.upm.edu.my/id/eprint/50532/
http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(23)%20IFRJ-16760%20Yusof.pdf
_version_ 1643834690430304256
score 13.211869

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