Title: Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas
Author: Pereira, L.M.; Carmello-guerreiro, S.M.; Bolini, H.M.A.; Cunha, R.L.; Hubinger, M.D.
Is part of: Journal of the Science of Food and Agriculture, v. 87, p. 1149 - 1156
Citation: Pereira, L.M.; Carmello-guerreiro, S.M.; Bolini, H.M.A.; Cunha, R.L.; Hubinger, M.D.; Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas. Journal of the Science of Food and Agriculture, v.87, p. 1149-1156, 2007
Abstract: The effect of additives, calcium chloride and calcium lactate (5-25 g kg(-1)), on the osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of processed fruits. The osmotic process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg(-1), and calcium chloride was used at 5 g kg(-1). The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg(-1), while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg(-1). (c) 2007 Society of Chemical Industry.
Keywords: guavas; structure;
Subjects: CIENCIAS_BIOLOGICAS; Morfologia Vegetal; Anatomia Vegetal;