The effect of addition of calcium and processing temperature on the quality of guava in syrup
作者： Ana Carla K. Sato , Eliana J. Sanjinez-Argandona , Rosiane L. Cunha
DOI: 10.1111/J.1365-2621.2005.01088.X
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摘要: Summary The effect of process temperature and calcium concentration in the cooking syrup guava were studied. A central composite rotatable design (CCRD) was used to optimize quality indices final product, such as texture colour. All processed parameters compared with those fresh fruit a commercial sample evaluate effects processing on product quality. Increase promoted changes colour, becoming darker. On contrary, higher concentrations produced lighter samples, colour closer fruit. In general, addition better minimized negative mechanical properties. Processed guavas had rupture stress strain than fruit, indicating an increase hardness elasticity.
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