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|Type:||Artigo de periódico|
|Title:||The effect of addition of calcium and processing temperature on the quality of guava in syrup|
|Abstract:||The effect of process temperature and calcium concentration in the cooking syrup of guava in syrup were studied. A central composite rotatable design (CCRD) was used to optimize the quality indices of the final product, such as texture and colour. All of the processed guava quality parameters were compared with those of the fresh fruit and of a commercial sample to evaluate the effects of processing on the final product quality. Increase in the process temperature promoted changes in the final product colour, the fruit becoming darker. On the contrary, higher calcium concentrations in the cooking syrup produced lighter samples, with colour parameters closer to those of the fresh fruit. In general, the addition of calcium promoted better texture and minimized the negative effects of temperature on the mechanical properties. Processed guavas had higher rupture stress and strain than fresh fruit, indicating an increase in hardness and elasticity.|
Psidium guajava L.
response surface methodology
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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