Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products

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Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products

Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the cont...

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Bibliographic Details
Main Authors:	Kong, Kin Weng, Khairul Ikram, Emmy Hainida, Othman, Azizah, Ismail, Amin, Tan, Chin Ping
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14315/ http://psasir.upm.edu.my/id/eprint/14315/1/14315.pdf

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