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

Autor:	G. K. Rai, Vandana Mishra, Mudita Verma, Devinder Kaur, Jyotsana Singh
Rok vydání:	2013
Předmět:	Lightness Free Radical Scavenging Activity Chemistry DPPH medicine.disease Ascorbic acid Bulk density Vacuum drying chemistry.chemical_compound Freeze-drying medicine Food science Dehydration Food Science
Zdroj:	Journal of Food Science and Technology. 52:528-534
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-013-1020-0
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c0cb1aeb0e121edaff70964e5a80f8d1 https://doi.org/10.1007/s13197-013-1020-0 Zobrazit plný text záznamu Full text from SpringerLink