Análisis de las propiedades nutricionales y funcionales de la guayaba seca

    Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

    6 Citas (Scopus)


    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.

    Título traducido de la contribuciónAnalysis of nutritional and functional properties of dry guava
    Idioma originalEspañol
    Páginas (desde-hasta)159-176
    Número de páginas18
    PublicaciónIngenieria y Universidad
    EstadoPublicada - 2014

    Palabras clave

    • Dietary fiber
    • Drying
    • Guava
    • Psidium guajava L.
    • Sugars
    • Vitamin C


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