Physico-Chemical Properties and Sensory Characteristics of Dehydrated Guava Concentrate: Effect of Drying Method and Maltodextrin Concentration

T Mahendran

doi:10.4038/tare.v13i2.3138

Abstract

Dehydration of guava juice into powdered particles gives a considerable reduction in volume and is an effective method of prolonging the shelf life. Therefore, a research study was conducted to determine the effect of different drying methods and the addition of drying aids on the physico-chemical proper-ties and sensory characteristics of dehydrated guava concentrate. Instant guava-drink-powder samples were obtained by dehydrating the concentrated guava juice using freeze drying, spray drying and tunnel drying techniques. Guava juice at 10.5°Brix was used to prepare the fruit powders. A significant reduction ( p p p >0.05) between the juice prepared from spray drying of guava juice upto 50% added maltodextrin. The freeze dried product had superior nutritional and sensory qualities, however spray dried product was stable and more economical to produce free-flowing guava powder with good stability. Key words : Freeze drying; guava-drink-powder; maltodextrin; spray drying DOI: http://dx.doi.org/10.4038/tare.v13i2.3138 Tropical Agricultural Research and Extension 13(2) 2010 pp.48-54

Highlights

Guavas (Psidium guajava) are cultivated in many tropical and subtropical countries for their edible fruit
Based on the formula developed for spray drying of fruit juices by Bhandari et al (1993), the following combinations were selected for drying: 1. Guava solids wt 70% + Maltodextrin wt 30% 2
The moisture content of guava powder ranged from 1.91–2.36% on dry weight basis

Summary

Introduction

Guavas (Psidium guajava) are cultivated in many tropical and subtropical countries for their edible fruit. A single guava fruit weighing 160-170 g contains over four times more of vitamin C compared to a single orange (220-230mg/100g) and has adequate levels of dietary minerals, potassium, magnesium and an otherwise broad, low-calorie profile of essential nutrients. Guavas contain both major classes of antioxidant pigments such as carotenoids and polyphenols, giving them relatively high dietary antioxidant value among plant foods (Imungi et al 1994). Published data on the effects of drying methods on the physico-chemical and organoleptic properties of the guava powder are limited and fragmentary. A consumer preference test was conducted to determine the sensory attributes of the reconstituted guava juice and to compare the final product with the commercial products available in the market

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Results