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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2016

Chávez-Tapia, A. M. – Sáyago-Ayerdi, S. G. – García-Galindo, H. S. – García-Magaña, M. L. – González-Aguilar, G. A. – Montalvo-González, E.
Quality and stability of concentrated guava puree added with Hibiscus sabdariffa extract
Journal of Food and Nutrition Research, 55, 2016, č. 2, s. 131-140

Efigenia Montalvo-González, Integral Laboratory of Food Research, Technological Institute of Tepic, Avenue Tecnologico 2595, 63175 Tepic, Nayarit, Mexico. Tel./fax: +52 (311) 211-94-00, e-mail: efimontalvo@gmail.com

Received 21 November 2015; 1st revised 24 February 2016; accepted 15 March 2016; published online 28 March 2016.

Súhrn: The quality and stability of concentrated guava purees prepared under vacuum (345.23 kPa at 45 °C, 50 °C and 55 °C, 30 min), added with Hibiscus sabdariffa extract and stevia or glucose, were evaluated during refrigerated storage (6 months at 10 °C). Physico-chemical properties, chemical composition, microbiological and sensory properties, contents of bioactive compounds and antioxidant capacity were measured. A significant effect (p < 0.05) of vacuum concentration was observed. Control purees had low sensory quality compared with purees concentrated under reduced vacuum pressure. In these purees, addition of Hibiscus sabdariffa extract provided an attractive red colour containing 1.15–1.31 g·kg-1 of anthocyanins. Purees were rich in total dietary fibre, had contents of vitamin C from 1.39 g·kg-1 to 1.63 g·kg-1, and contained total soluble polyphenols from 4.10 g·kg-1 to 7.02 g·kg-1 independently of concentration temperature, thus antioxidant capacity by 2-diphenyl-1-picryhydrazyl method was 151.45·183.01 µmol·kg-1 (expressed as Trolox equivalents). Storage caused slight changes in physico-chemical and chemical composition parameters in all purees. The purees were microbiologically stable, sensory acceptable and high antioxidant capacity was registered during storage. The combination of guava pulp and Hibiscus sabdariffa extract to prepare purees concentrated under reduced vacuum pressure has very promising and interesting phytochemical properties, and are source of dietary fibre and polyphenols.

Kľúčové slová: concentrated guava puree; Hibiscus sabdariffa; quality; stability; vacuum

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