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

AUTOR(ES)

Osorio, Coralia, Carriazo, José G., Barbosa, Helber

FONTE

Química Nova

DATA DE PUBLICAÇÃO

2011

RESUMO

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.

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