Guava Powder Research Articles

Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets

This research was conducted aiming to assess the flow and physicochemical properties of fruit powder and their relationship with the dissolution of tablets containing effervescent agents. Commercial pitaya, pineapple, mango and guava fruit powders were used as samples in this research. Fruit powder tablets were prepared by using direct compaction method. Powder properties of individual fruits as well as their tablet formulation (fruit powder +effervescent agent + artificial sweeteners) analysed using standard methods were found significantly different at P<0.001. The flowability and cohesiveness as determined by Carr index and Hausner ratio of individual fruit powders and their formulation were also different but in the range of passable class. The relationship of total dissolution time with moisture, protein, fat content and porosity of fruit powder tablets was polynomial as determined by multiple regression analysis. Dissolution rate of effervescent fruit powder tablets was much higher compared to normal fruit powder tablets in both dissolution medium (water and simulated saliva fluid). Among the fruit powder tablets, pitaya powder tablet went for fast dissolution (6min) in simulated saliva fluid whereas guava powder tablets took the longest time (90min) for complete dissolution in water. Based on this study, a better understanding of the physicochemical properties of fruit powder and their relationship with the dissolution rate and the effect of effervescent agents on the dissolution rate has been obtained, which is essential for processing and handling of fruit powder and tablet preparation as well as for the improvement of the dissolution rate.

Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders

We studied the chemical composition of oven and freeze dried guava powders for future use as antioxidant-rich flavour enhancers. Among thirty-one volatiles in guava powders, terpenes were predominant, even after both drying processes. In contrast, esters and aldehydes, volatiles characteristic of fresh guava fruit, appeared to have been decreased by drying. Insoluble phenolics were predominant and among the sixteen compounds identified, quercetin-3-O-rutinoside and naringenin corresponded to 56% of total phenolics. Drying processes decreased total phenolics contents by up to 44%. Oven drying promoted the release of insoluble flavonoids, generating mainly quercetin. Antioxidant capacity also decreased due to both drying processes, but guava powders still presented similar antioxidant capacity in comparison to other tropical fruit powders. Our results suggest that oven drying is a viable option for the production of a functional ingredient that would improve the phenolic content of cereal foods while adding desirable guava flavour.

Microwave‐Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes

AbstractThe present study investigated the drying kinetics and quality of microwave foam mat‐dried guava powder using 8% egg albumin as the foaming agent. The foamed guava pulp was dried at microwave power of 480, 560, 640, 720 and 800W; foam thickness of 3, 5 and 7 mm; and inlet air temperature of 40 and 50C. Weight loss was used to estimate change in drying rate with respect to time. Reduction in drying time was observed with increase in microwave power and decrease in foam thickness. Powdered samples were analyzed for various physicochemical quality parameters viz. acidity, pH, total soluble solids (TSS), color change and ascorbic acid content. Statistical analysis using three‐way analysis of variance revealed that sample of 5 mm foam thickness dried at 800W and 50C was the best with 0.3584% total acid, 3.98 pH, 14 min drying time, 8°Brix TSS, 3.263 color change and 154.762 mg/100 g ascorbic acid content.Practical ApplicationsThese experiments show that the efficiency of foam mat drying, which has been shown to produce food powders with better results in terms of drying time and quality attributes, can be further improved tremendously if microwave power is used for heat generation. The microwave‐assisted foam mat‐dried guava powder was produced in extremely less time resulting in better quality of the final product. This work is the first attempt to exploit this technology for drying of guava pulp and further research needs to be carried out so that this technology of drying is exploited at industrial level.

Avaliação físico-química e comportamento higroscópico de goiaba em pó obtida por spray-dryer

The guava is one of the most popular tropical fruits, being highly accepted all over Brazil. Many food products can be made from the fruit, such as jams, jellies, liquors and many types of juice. Given the above, the objective of this research was to characterise atomised guava pulp as to its physicochemical composition, and assess its hygroscopic behaviour by means of adsorption isotherms employing different mathematical models. The physicochemical analyses, carried out on both the whole guava pulp and on the atomised guava powder, were: moisture; pH; acidity; soluble solids and ascorbic acid, giving the following results respectively: 88.57-5.69 %; 3.76-3.88, 0.43-0.24 mg 100 g-1; 8.43 to 93.00 ºBrix and 2.77-3.79 mg 100 g-1. The adsorption isotherms were constructed adjusting the experimental data to the mathematical models of GAB, BET, Henderson and Oswin. The Henderson model presented the best fit to the atomised guava powder for all temperatures tested, presenting an error ranging from 09.93 to 12.09% and a correlation coefficient ranging from 0.9900 to 0.9934.

Determination of Antioxidant Capacity, Total Phenolics and Antimicrobial Properties of Spray-Dried Guava Extract for Value-Added Processing

To explore the potential use of Guava as a functional food ingredient, aqueous guava extract was filtered to remove insoluble material; the soluble extract was spray-dried with the addition of 7% maltodextrin. Spray dried Guava concentrate showed increased levels of antioxidant capacity (2, 2-diphenyl-1-picrylhydrazyl DPPH assay 3.2 fold) and total phenolics (2.0 fold) but low levels of flavinoids. The addition of maltodextrin during spray-drying resulted in the formation of certain unresolved peaks analyzed by HPLC due to dilution effect, the redistribution of molecular weight is likely beneficial for in vivo absorption and increase its bioavailability. Spray-drying concentration also increased the proportion of ascorbic acid content (118.6 mg/100g) of guava powder and showed effective antimicrobial activity against Shigella (MIC 11mg/ml), E coli (MIC 8 mg/ml) and Candida spp. (MIC<1 mg/ml). The proximate and physiochemical properties showed good quality and increased solubility of guava powder compared to plain guava extract. Overall the spray-dried Guava powder may be a good source of natural antioxidants and profoundly increase use of Guava in value added processing and dietary intake.

Physical Properties of Spray-dried Pink Guava (Psidium Guajava) Powder

Abstract Spray drying of pink guava puree is important for preservation, volume reduction and prolongation of its shelf-life. This investigation was carried out to assess selected physical properties of its powder dried using lab plant spray dryer SD-05. The juice (brix 10.0±0.1) of pink guava puree was mixed with MD at 10%, 15% and 20% and dried using temperatures 150, 160 and 170 °C at feed flow rate 350 ml/hr. Quality powder in terms of final moisture content, particle size, powder yield, bulk density, tapped density, flowability and color was found to be yielded at drying temperature of 150 °C with 15% maltodextrin.

Optimization of the spray-drying process for developing guava powder using response surface methodology

The response surface methodology (RSM) was used to optimize the spray-drying process for the development of guava powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility and vitamin C value. Statistical analysis revealed that independent variables significantly affected all the responses. The inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility and dispersibility. Graphs were used for each response to generate an optimum area by superimposition. The guava powder was developed using the derived optimum processing conditions to check the validity of the qudratic model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of guava powder. The recommended optimum spray-drying conditions for drying guava slurry were inlet air temperature and maltodextrin concentration of 185°C and 7%, respectively. The spray dried guava powder contains higher amounts vitamin C when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization.

Compressibility and dissolution characteristics of mixed fruit tablets made from guava and pitaya fruit powders

This study reports the tableting of whole fruit powder from pitaya and guava and their dissolution in relation to use as drink's tablets. Pulps of both fruits with peels and seeds were freeze-dried into powders with addition of 10% maltodextrin. The fruit powders, individually as well as in a binary mixture (1:1), were analyzed for material properties and were found to be poor in flow. Among the three powders, guava powder attained the lowest density during compaction and exhibited as a poor compressible powder. Mixed fruit tablets containing 1% effervescent agent eroded quite fast in all three types of solvents studied. However, the acidic solvent (0.1 N HCl) was found to be not suitable for erosion of tablets containing polyvinypolypyrrolidone (Kollidon CL). In terms of active ingredient release (antioxidant), Kollindon CL was found to be the best. In the case of color release (a⁎), the faster the erosion, the better was the color intensity irrespective of dissolution media. As drink tablets, the mixture containing 10% sugar was highly preferred by majority of panelists (80%). A month long storage study with the mixed fruit tablet formulation at room temperature showed good microbial stability.

Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets.

This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre in sheep meat nuggets at two different levels i.e., 0.5% (Treatment I) and 1.0% (Treatment II) and its effect was evaluated against control. Guava powder is rich in dietary fibre (43.21%), phenolics (44.04 mg GAE/g) and possesses good radical scavenging activity as well as reducing power. Incorporation of guava powder resulted in significant decrease (p<0.05) in pH of emulsion and nuggets, emulsion stability, cooking yield and moisture content of nuggets while ash and moisture content of emulsion were increased. Total phenolics, total dietary fibre (TDF) and ash content significantly increased (p<0.05) in nuggets with added guava powder. Product redness value was significantly improved (p<0.05) due to guava powder. Textural properties did not differ significantly except, springiness and shear force values. Guava powder was found to retard lipid peroxidation of cooked sheep meat nuggets as measured by TBARS number during refrigerated storage. Guava powder did not affect sensory characteristics of the products and can be used as source of antioxidant dietary fibre in meat foods.

The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder

The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder

The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder

The Quality Characteristics of Rice Cookies Added with Guava(Psidium guajava L.) Powder

Effect of various dehydration methods and storage on physicochemical properties of guava powder

Present study was carried out to assess the effect of various dehydration techniques on the guava powder, physicochemical and nutritional properties. The fruits of Allahabad safeda variety of guava were used to prepare powder by different dehydration techniques like freeze drying, tunnel drying, sun drying and vacuum drying. Lightness, redness and yellowness of guava powder in terms of L*, a*, b* values was measured. Bulk density of the various powders showed that the freeze dried powder has the minimum bulk density followed by tunnel dried. Significant differences (p vacuum dried > tunnel dried > sun dried in guava powder samples. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in freeze dried guava powder was found to be 88.1 (%) percent.

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

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

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

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.

PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALEL.) AND GUAVA (PSIDIUM GUAJAVAL.) FRUIT POWDERS

ABSTRACT Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary “fiber ingredients.” Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients.