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Química Nova  2011 

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

DOI: 10.1590/S0100-40422011000400016

Keywords: psidium guajava, freeze-dried powder, hot air dried powder.

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Abstract:

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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