Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Detalhes bibliográficos
Autor(a) principal: Osorio,Coralia
Data de Publicação: 2011
Outros Autores: Carriazo,José G., Barbosa,Helber
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000400016
Resumo: Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.
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spelling Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methodsPsidium guajavafreeze-dried powderhot air dried powderTwo food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.Sociedade Brasileira de Química2011-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000400016Química Nova v.34 n.4 2011reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422011000400016info:eu-repo/semantics/openAccessOsorio,CoraliaCarriazo,José G.Barbosa,Helbereng2011-05-20T00:00:00Zoai:scielo:S0100-40422011000400016Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2011-05-20T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
title Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
spellingShingle Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
Osorio,Coralia
Psidium guajava
freeze-dried powder
hot air dried powder
title_short Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
title_full Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
title_fullStr Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
title_full_unstemmed Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
title_sort Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
author Osorio,Coralia
author_facet Osorio,Coralia
Carriazo,José G.
Barbosa,Helber
author_role author
author2 Carriazo,José G.
Barbosa,Helber
author2_role author
author
dc.contributor.author.fl_str_mv Osorio,Coralia
Carriazo,José G.
Barbosa,Helber
dc.subject.por.fl_str_mv Psidium guajava
freeze-dried powder
hot air dried powder
topic Psidium guajava
freeze-dried powder
hot air dried powder
description Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.
publishDate 2011
dc.date.none.fl_str_mv 2011-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000400016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422011000400016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0100-40422011000400016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.34 n.4 2011
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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