%0 Journal Article
%T Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods
%A Osorio
%A Coralia
%A Carriazo
%A Jos¨¦ G.
%A Barbosa
%A Helber
%J Qu¨ªmica Nova
%D 2011
%I Sociedade Brasileira de Qu¨ªmica
%R 10.1590/S0100-40422011000400016
%X 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.
%K psidium guajava
%K freeze-dried powder
%K hot air dried powder.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0100-40422011000400016&lng=en&nrm=iso&tlng=en