Stability of guava sheets during storage [Egypt]
1986
Badei, A.Z.M. (Cairo Univ. (Egypt). Faculty of Agriculture)
Guava sheets of good quality were prepared from the puree of blanched guava fruits. Moisture, ascorbic acid, reducing sugars, non-reducing sugars, total sugars, total acidity, alcohol soluble pigments, rehydration time, microbial population and sensory scores were analyzed in guava sheets during storage at room temperature for 8 months. Addition of 5% sucrose to guava puree (7.5% T.S.S.) improved the quality characteristics (colour, flavor, rehydration capacity, calories and hygiene) and increased during ratio of the final products. Other additives: SO2, citric acid and ascorbic acid were efficient only when they were added with sucrose. Most of the determined parameters (moisture, ascorbic acid, total sugars, total acidity, microbial count, rehydration time and acceptance scores) decreased gradually during storage.
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