Citation
Abstract
Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the content of total phenolics was in the order of refiner > siever > decanter (4434.1, 2881.3 and 1529.3 mg GAE/100 g, respectively). Regression coefficients for temperatures (x1) and times (x2) from multiple linear regression models of siever and decanter showed significant (p<0.05) negative relationships with lycopene (y1) and total phenolics (y2). Nevertheless, lycopene content in decanter increased significantly about 13% from the control when steam blanching at 60 °C for 20-60 min. More than 27% of total phenolics were lost in blanched refiner. Regression analysis revealed the increasing loss of lycopene and total phenolics during steam blanching could occur when increasing in temperature and time.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/17%20%2802%29%202010/IF...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology Faculty of Medicine and Health Science |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | By-products; Lycopene; Phenolics; Psidium guajava; Steam blanching |
| Depositing User: | Raja Norazlinda Raja Azenam |
| Date Deposited: | 07 Feb 2014 08:41 |
| Last Modified: | 29 Sep 2015 00:55 |
| URI: | http://psasir.upm.edu.my/id/eprint/14315 |
| Statistic Details: | View Download Statistic |
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