Análisis de las propiedades nutricionales y funcionales de la guayaba seca

Translated title of the contribution: Analysis of nutritional and functional properties of dry guava

Diana Vásquez-Osorio, Lina María Vélez Acosta, Gustavo A. Hincapié

    Research output: Contribution to journalArticlepeer-review

    6 Scopus citations


    Overproduction of guava (Psidium guajava L.) causes postharvest losses and it has negative impacts on the environment and the economy. Drying is a method that allows to prolong the lifetime of the product and facilitates the transport and storage of it; but, it can also cause changes in the physicochemical and functional properties of some of its components. We studied the drying kinetics under forced convection with hot air at 30 °C, 40 °C, 50 °C, 60 °C, and 70 °C, with a constant air speed of 3 m/s. The vitamin C content was evaluated by the method of the 2-nitroaniline; and the sugar content by High Performance Liquid Chromatography (HPLC). We also studied the technical and functional properties of the dietary fiber. The tests were performed bytriplicate and the Tukey test was applied to the results. The drying time decreases with increasing temperature. The highest content of vitamin C and saccharose was presented at 40 °C. The highest content of glucose and fructose, and the best properties of the dietary fiber were obtained at 70 °C.

    Translated title of the contributionAnalysis of nutritional and functional properties of dry guava
    Original languageSpanish
    Pages (from-to)159-176
    Number of pages18
    JournalIngenieria y Universidad
    Issue number1
    StatePublished - 2014


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