Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava
Summary Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation...
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| Veröffentlicht in: | International journal of food science & technology 2024-08, Vol.59 (8), p.5630-5641 |
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| creator | Yadav, Brijesh Kumar Rudra, Shalini Gaur Joshi, Alka Bhowmik, Arpan Goswami, Amit Kumar Bhardwaj, Rakesh Pal, Priya |
| description | Summary
Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.
Standardized the process for calcium fortified fried crisps from red guava. Calcium fortification and freezing pretreatment yielded better colour retention and texture. Maturity stage of guava affected the crisps characteristics and acceptability. |
| doi_str_mv | 10.1111/ijfs.17286 |
| format | Article |
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Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.
Standardized the process for calcium fortified fried crisps from red guava. Calcium fortification and freezing pretreatment yielded better colour retention and texture. Maturity stage of guava affected the crisps characteristics and acceptability.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17286</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Ascorbic acid ; Browning ; Calcium ; calcium lactate ; climacteric fruits ; crisps ; Developmental stages ; Essential nutrients ; Food preservation ; food science ; Freezing ; fried ; fruit ; fruit maturity ; Fruits ; Guava ; guavas ; hardness ; Lactic acid ; Lycopene ; Maltodextrin ; maltodextrins ; Maturity ; mouthfeel ; Nutrients ; Post-harvest decay ; postharvest losses ; Psidium guajava ; Retention ; Shelf life ; Snack foods ; Statistical analysis ; subtropics ; technology ; texture</subject><ispartof>International journal of food science & technology, 2024-08, Vol.59 (8), p.5630-5641</ispartof><rights>2024 Institute of Food Science & Technology (IFST).</rights><rights>International Journal of Food Science and Technology © 2024 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2936-572d67a3d55efa1448039876d534a96f8aca1014252230a475fd9b0e990588c83</cites><orcidid>0000-0002-8827-6735</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17286$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17286$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Yadav, Brijesh Kumar</creatorcontrib><creatorcontrib>Rudra, Shalini Gaur</creatorcontrib><creatorcontrib>Joshi, Alka</creatorcontrib><creatorcontrib>Bhowmik, Arpan</creatorcontrib><creatorcontrib>Goswami, Amit Kumar</creatorcontrib><creatorcontrib>Bhardwaj, Rakesh</creatorcontrib><creatorcontrib>Pal, Priya</creatorcontrib><title>Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava</title><title>International journal of food science & technology</title><description>Summary
Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.
Standardized the process for calcium fortified fried crisps from red guava. Calcium fortification and freezing pretreatment yielded better colour retention and texture. Maturity stage of guava affected the crisps characteristics and acceptability.</description><subject>Ascorbic acid</subject><subject>Browning</subject><subject>Calcium</subject><subject>calcium lactate</subject><subject>climacteric fruits</subject><subject>crisps</subject><subject>Developmental stages</subject><subject>Essential nutrients</subject><subject>Food preservation</subject><subject>food science</subject><subject>Freezing</subject><subject>fried</subject><subject>fruit</subject><subject>fruit maturity</subject><subject>Fruits</subject><subject>Guava</subject><subject>guavas</subject><subject>hardness</subject><subject>Lactic acid</subject><subject>Lycopene</subject><subject>Maltodextrin</subject><subject>maltodextrins</subject><subject>Maturity</subject><subject>mouthfeel</subject><subject>Nutrients</subject><subject>Post-harvest decay</subject><subject>postharvest losses</subject><subject>Psidium guajava</subject><subject>Retention</subject><subject>Shelf life</subject><subject>Snack foods</subject><subject>Statistical analysis</subject><subject>subtropics</subject><subject>technology</subject><subject>texture</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kUtP3DAUha0KJIahG36BpW5Q1Qx-J14iKC0VEgvoOjLODXiUxIMftNNVfzrODKsuejdXV-c7R7o6CJ1SsqJlzt26jytas0Z9QAvKlayYYvQALYiWpJKC8SN0HOOaEMJ4LRbo7xVYt3mG4KYnnJ4BBz8A9j3uQ3YJjybl4NL2C7ZmsC6P2Exd0QD-zAY_7TxTTgVyfjLDTk_wu9jmIxXhMSeIc6QNLm5icfsRB-jwUzav5gQd9maI8PF9L9HP668Pl9-r27tvN5cXt5VlmqtK1qxTteGdlNAbKkRDuG5q1UkujFZ9Y6yhhAomGePEiFr2nX4koDWRTWMbvkRn-9xN8C8ZYmpHFy0Mg5nA59hyKrkSqi5riT79g659DuW5QpFaa8momAM_7ykbfIwB-nYT3GjCtqWkncto5zLaXRkFpnv4lxtg-x-yvflxfb_3vAHdAYzX</recordid><startdate>202408</startdate><enddate>202408</enddate><creator>Yadav, Brijesh Kumar</creator><creator>Rudra, Shalini Gaur</creator><creator>Joshi, Alka</creator><creator>Bhowmik, Arpan</creator><creator>Goswami, Amit Kumar</creator><creator>Bhardwaj, Rakesh</creator><creator>Pal, Priya</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-8827-6735</orcidid></search><sort><creationdate>202408</creationdate><title>Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava</title><author>Yadav, Brijesh Kumar ; 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Guava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.
Standardized the process for calcium fortified fried crisps from red guava. Calcium fortification and freezing pretreatment yielded better colour retention and texture. Maturity stage of guava affected the crisps characteristics and acceptability.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17286</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8827-6735</orcidid></addata></record> |
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| subjects | Ascorbic acid Browning Calcium calcium lactate climacteric fruits crisps Developmental stages Essential nutrients Food preservation food science Freezing fried fruit fruit maturity Fruits Guava guavas hardness Lactic acid Lycopene Maltodextrin maltodextrins Maturity mouthfeel Nutrients Post-harvest decay postharvest losses Psidium guajava Retention Shelf life Snack foods Statistical analysis subtropics technology texture |
| title | Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava |
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