Abstract
Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholding its natural colour and minimum ascorbic acid losses. We have carried out a comprehensive study to examine the influence of different drying treatments; under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality of guava. The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively. We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation.
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Claims 3
Claim · model-written summary
Drying significantly changed ascorbic acid concentration relative to fresh guava slices.
- Taxon
- guava
Psidium guajavae0 - Treatment
- driede0
- Outcome
- ascorbic acid concentratione0
- Direction
- changede0
- Comparator
- fresh guava slicese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mean values of ascorbic acid concentration of dried guava slices were changed significantly (P < 0.05) as compared to fresh guava slices”
Claim · model-written summary
Guava slices became more yellow with higher oven temperature and microwave power.
- Taxon
- guavaPsidium guajavae0
- Treatment
- increase in temperature and power of conventional and microwave ovense0
- Outcome
- coloure0
- Direction
- became yellowishe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The colour of guava slices became yellowish with an increase in temperature and power of conventional and microwave ovens, respectively”
Claim · model-written summary
Freeze drying best preserved ascorbic acid and natural color in guava.
- Taxon
- guavaPsidium guajavae0
- Treatment
- freeze dryinge0
- Outcome
- ascorbic acid and natural colour preservatione0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“We found freeze drying as the best method for the dehydration of guava in terms of ascorbic acid and natural colour preservation”
The same questions in other papers
processing · quality: phytochemicals · Psidium guajava (guava)Results agree
1 paper in the same direction as this paper
- positive
cold · quality: phytochemicals · Psidium guajava (guava)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.