Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholdi...
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50532/ http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf |
| _version_ | 1848851581626220544 |
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| author | Ali, M. A. Yusof, Yus Aniza Chin, Nyuk Ling Ibrahim, M. N. |
| author_facet | Ali, M. A. Yusof, Yus Aniza Chin, Nyuk Ling Ibrahim, M. N. |
| author_sort | Ali, M. A. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholding its natural colour and minimum ascorbic acid losses. We have carried out a comprehensive study to examine the influence of different drying treatments; under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality of guava. The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively. We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation. |
| first_indexed | 2025-11-15T10:24:28Z |
| format | Article |
| id | upm-50532 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:24:28Z |
| publishDate | 2016 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-505322017-02-28T11:06:50Z http://psasir.upm.edu.my/id/eprint/50532/ Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit Ali, M. A. Yusof, Yus Aniza Chin, Nyuk Ling Ibrahim, M. N. Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholding its natural colour and minimum ascorbic acid losses. We have carried out a comprehensive study to examine the influence of different drying treatments; under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality of guava. The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively. We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation. Faculty of Food Science and Technology, Universiti Putra Malaysia 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf Ali, M. A. and Yusof, Yus Aniza and Chin, Nyuk Ling and Ibrahim, M. N. (2016) Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit. International Food Research Journal, 23 (suppl.). S155-S161. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(23)%20IFRJ-16760%20Yusof.pdf |
| spellingShingle | Ali, M. A. Yusof, Yus Aniza Chin, Nyuk Ling Ibrahim, M. N. Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title | Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title_full | Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title_fullStr | Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title_full_unstemmed | Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title_short | Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| title_sort | effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit |
| url | http://psasir.upm.edu.my/id/eprint/50532/ http://psasir.upm.edu.my/id/eprint/50532/ http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf |