Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate
Studies were conducted to determine the characteristics of guava (Psidium guajava L) cv. Vietnamese of its potential use for processing it into guava concentrate. A maturity study showed that the guava took 16 weeks to reach maturity. The best indices of maturity were size, moisture, sugars and...
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1989
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my-upm-ir.83412010-11-11T03:26:18Z Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate 1989 Yusof, Salmah Studies were conducted to determine the characteristics of guava (Psidium guajava L) cv. Vietnamese of its potential use for processing it into guava concentrate. A maturity study showed that the guava took 16 weeks to reach maturity. The best indices of maturity were size, moisture, sugars and tannin contents. The moisture content at the mature stage was 94%. The fructose ,glucose and sucrose contents were 2.02%, 1.08% and 1.54%,respectively. The tannin content in the matured guava was low (37.0 mg/10gm sample) but the vitamin C content was high (76mg/100g sample). The structure of stone cells in guava fruits were examined microscopically. The stone cells became more prominent with increase in fruit maturity,hence the prepared puree were pulverised in order to improve its texture. Studies on the quality of puree produced from fruits at different stages of maturation showed that a puree of desireable quality was obtained from fruit sat the yellow green stage (stage 4). Artificial ripening was necessary to soften the fruits to make them ideal for processing into concentrate or puree.Fruit sat the yellow green stage had an increase in soluble pectin content to 67%. This increased the viscosity of puree . The vitamin C content also increased from 79.7mg-131.1mg/l00g sample. The puree showedless tendency to turn brown due to the low tannin contents(21mg/10g samples). Guava - Tropics 1989 Thesis http://psasir.upm.edu.my/id/eprint/8341/ http://psasir.upm.edu.my/id/eprint/8341/1/FSMB_1989_2_A.pdf application/pdf en public phd doctoral Universiti Pertanian Malaysia Guava - Tropics Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Guava - Tropics |
| spellingShingle |
Guava - Tropics Yusof, Salmah Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| description |
Studies were conducted to determine the characteristics of
guava (Psidium guajava L) cv. Vietnamese of its potential use
for processing it into guava concentrate. A maturity study
showed that the guava took 16 weeks to reach maturity.
The best indices of maturity were size, moisture, sugars and
tannin contents. The moisture content at the mature stage was
94%. The fructose ,glucose and sucrose contents were 2.02%,
1.08% and 1.54%,respectively. The tannin content in the
matured guava was low (37.0 mg/10gm sample) but the vitamin C content was high (76mg/100g sample). The structure of stone cells in guava fruits were examined
microscopically. The stone cells became more prominent with
increase in fruit maturity,hence the prepared puree were
pulverised in order to improve its texture. Studies on the
quality of puree produced from fruits at different stages of
maturation showed that a puree of desireable quality was
obtained from fruit sat the yellow green stage (stage 4).
Artificial ripening was necessary to soften the fruits to make
them ideal for processing into concentrate or puree.Fruit sat
the yellow green stage had an increase in soluble pectin
content to 67%. This increased the viscosity of puree . The
vitamin C content also increased from 79.7mg-131.1mg/l00g
sample. The puree showedless tendency to turn brown due to
the low tannin contents(21mg/10g samples). |
| format |
Thesis |
| qualification_name |
Doctor of Philosophy (PhD.) |
| qualification_level |
Doctorate |
| author |
Yusof, Salmah |
| author_facet |
Yusof, Salmah |
| author_sort |
Yusof, Salmah |
| title |
Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| title_short |
Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| title_full |
Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| title_fullStr |
Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| title_full_unstemmed |
Characteristics and Potential Use of Guava (Psidium Guajava L) for Processing of Concentrate |
| title_sort |
characteristics and potential use of guava (psidium guajava l) for processing of concentrate |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Food Science and Technology |
| publishDate |
1989 |
| url |
http://psasir.upm.edu.my/id/eprint/8341/1/FSMB_1989_2_A.pdf |
| _version_ |
1747810784647315456 |