| Titles |
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English :
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PRODUTION AND EVALUATION OFGUAVA COMPOTE SWEETENED
WITH DIFFERENT NATURAL SWEETENERS.
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Arabic :
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انتاج وتقييم كمبوت الجوافه المحلى بمحليات طبيعيه مختلفه
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| Abstract |
This investigation is carried out to study the possibility of developing Guava compote. Compote (in glass jar) was prepared from blanched guava slices covered with sweetener solutions (sucrose, high fructose corn syrup, stevia and their mixes) calcium lactate was added and all treatments were pasteurized and stored for three months at 5±3ºC. Quality of compote samples were measured in terms of PH, color, hardness, total soluble solids (physical properties), sugar, ascorbic acid and acidity (chemical composition), and microbial quality. Sensory evaluation was made for taste, color, texture and appearance. The obtained results reveal that the total soluble solids (T.S.S.) content of fresh Guava was 9.75% and ascorbic acid was 104.33 mg/100g.
Results of compote samples during storage showed: Increase in reducing sugars, total soluble solids and hardness for compote treated with calcium lactate. Decrease in total sugars, ascorbic acid, total acidity, PH value and color measurements. From sensory evaluation it was found that the best compote color was treated No. 3,4 (sweetened with sucrose and sucrose + calcium lactate) and 10 (sweetened with sucrose + stevia + calcium lactate) respectively, while the lest samples was No.1 (sweetened with sucrose solution) control sample. Finally using mixed of high fructose corn syrup and stevia by the ratio (1:1) had the highest score of organoleptic evaluation. All products had low microbial loads of and free from mold and yeasts.
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| Publication year |
2013
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| Pages |
141-163
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Egyptian J. of Nutrition
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| Author(s) from ARC |
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| Publication Type |
Journal
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