1. Factors affecting the quality of infused fresh-cut guava in Japanese apricot syrup using vacuum infusion
Panida Banjongsinsiri1, Sodsri Neamprem2, Krittalak Pasakawee1, Poonnapha Bunyaphak1, Kulthida Chalooddong1 and Louise Wicker3
1Department of Food technology, Thailand Institute of Scientific and Technological Research, Technopolis, Khlong Luang, Patthumthani, Thailand
2Department of Postharvest technology, Thailand Institute of Scientific and Technological Research, Technopolis, Khlong Luang, Patthumthani, Thailand
3Department of Food Science and Technology, University of Georgia, Athens, GA, USA
RESULT
Table 1 Nutritional values of infused guava with Japanese apricot syrup at different VI conditions.
Abstract
Vacuum infusion (VI) has been used as a pretreatment of fresh-cut produces to improve textural quality and nutrient fortification. Our objectives were to investigate the effect of VI condition and raw material characteristics on the quality of infused fresh-cut guava. Fresh guava (peeled vs. unpeeled) were cut into pieces (3x7x1cm3) immersed in Japanese apricot syrup (30°Brix), and infused by vacuum. Two VI treatments (continuous and pulsed vacuum) were carried out at 100, 200 and 300 mmHg vacuum pressure (VP) for 1-2 min, followed by atmospheric restoration for 1-2 min. Physicochemical (color, total soluble solid; TSS, pH, and total titratable acids; TTA) and textural quality as hardness and firmness including sensory evaluation of samples were determined. Whole peeled guava was used as control. Infused guavas (whole and pieces) at 300 mmHg VP had the least L value and the greatest b value, whereas vacuum time (VT) had no significantly affected on the sample color. The pH values of VI guava increased slightly and the TTA value decreased but VI treatment had no effect on TSS value. The VP was more effective in hardness of infused guava pieces than that of whole fruits. VT also had no effect on the textural quality of infused products. No significant differences on sensory quality in terms of color, flavor, texture and overall liking of VI guava were obtained. VI conditions and raw material characteristics had affected on the physicochemical and textural qualities of infused fresh-cut guava except sensory quality. There is a great potential to use VI technique to reduce the traditional process time.
Nutrients
Control PP
300mmHg/2:2 min UP
Total energy (kcal/100g) Moisture (%)
Protein (%)
Ash (%)
Total fat (%)
Carbohydrate (%)
Dietary fiber (g)
Total sugar (%)
Maltitol (g/ 100 g)
40.76
88.16
0.81
0.59
10.44
2.57
8.03
0.50
Vitamin A (g/100g)
Vitamin E (mg/100g)
Vitamin B1 (mg/100g)
Vitamin B2 (mg/100g)
Vitamin C (mg/100g)
1.23
0.20
0.05
0.08
45.48
Sodium (mg/100g)
Calcium (mg/100g)
Magnesium (mg/100g)
Potassium (mg/100g)
87.30
24.17
7.81
203.87 C
TSS
TTA C
Note: PP=peeled/plused and UP=unpeeled/plused
PC=peeled/continuous, PP=peeled/plused,
UC=unpeeled/continuous, UP=unpeeled/plused, C=control
PC=peeled/continuous, PP=peeled/plused,
UC=unpeeled/continuous, UP=unpeeled/plused, C=control
Figure 1 Color (L, a, b value) of infused guava with Japanese apricot syrup at different VI conditions.
Figure 2 Chemical properties (TSS, pH, TTA) of infused guava with Japanese apricot syrup at different VI conditions.
Key Findings
The peeled guava was more effective in hardness of infused guava pieces than that of unpeeled fruits.
The VI treatment (continuous and plused) also had affected on the physicochemical, textural qualities and sensory quality of infused fresh- cut guava.
Vacuum time (VT) had no significantly affected on the physicochemical, textural qualities and sensory quality of infused fresh-cut guava.
VI conditions and raw material characteristics had affected on the physicochemical, textural qualities and sensory quality of infused fresh- cut guava.
VI conditions and raw material characteristics had affected to increase nutritional fortification.
PC=peeled/continuous, PP=peeled/plused,
UC=unpeeled/continuous, UP=unpeeled/plused, C=control
Hardness
Firmness C
Introduction
Fresh-cut guava infused with Japanese apricot syrup is well-known for the Thai consumption. However, the conventional process is fairly long that could affect the textural change and physicochemical qualities. VI has been used as a pretreatment of fresh-cut produces to improve textural quality and nutrient fortification.
Figure 3 Texture quality (Hardness and Firmness) of infused guava with Japanese apricot syrup at different VI conditions. C
Color
Flavor
Objective: Our objectives were to investigate the effect of VI condition and raw material characteristics on the quality of infused fresh-cut guava.
Conclusion
VI conditions and raw material characteristics had affected on the physicochemical and textural quality of infused fresh-cut guava except sensory quality. There is a great potential to use VI technique to reduce the traditional process time and enrich nutrient value of other fresh-cut produce.
Method
Fresh guava
Cut into pieces (3x7x1 cm3)
Immersed in Japanese apricot syrup (30°Brix)
Infused by vacuum at 100, 200 and 300 mmHg
VP for 1-2 min and atmospheric restoration for 1-2 min
with continuous and pulsed vacuum
Analyzed
Keywords: Vacuum infusion, guava, Japanese apricot syrup
Acknowledgements: The authors gratefully acknowledge the Office of the National Research Council of Thailand for funding this research.
PC=peeled/continuous, PP=peeled/plused,
UC=unpeeled/continuous, UP=unpeeled/plused
C=control
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Physicochemical :
Color with a Minolta chroma-meter (CR-310 Series, Japan),
TSS with a digital refractometer (DR-A1, Atago, Japan),
pH with pH meter microprocessor and an auto-titrator (DL53, Mettler Toledo, Switzerland),
TTA (AOAC, 2000)
Textural quality :
Hardness and Firmness with Texture Analyzer (TA.XT.plus, Stable Microsystems, Godalming, England)
Sensory evaluation :
The liking scores by untrained panelists, using point hedonic scale
**Whole peeled guava was used as control**
Figure 4 Mean consumer satisfaction on color, flavor, texture, taste and overall liking of infused guava with Japanese apricot syrup at different VI conditions.
(a) (b) (c)
Figure 5 Infused guava with Japanese apricot syrup at different VI conditions; (a)control, (b)peeled/continuous300/2:2, (c)unpeeled/continuous300/2:2.