Development of a Functional Food Product Using Guavas

Abstract

The global market of functional foods and demand for a healthy lifestyle among consumers in recent years is growing. Guava is a highly perishable fruit and a rich source of vitamin C. Guava Cheese (GC) is a semi-solid concentrated fruit product that could be consumed as a snack. The objectives were to develop a guava cheese (GC) and determine the antioxidant potential of the product. Formulation consisted of guava puree with added sucrose or agave, chia seeds and almonds. Pectin was added at select concentrations (0.5%, 1%, 1.5%) along with citric acid to enhance the consistency of GC. Physiochemical and sensory parameters were analyzed for extended shelf life (3 months) studies. Moisture content, pH, water activity, color (L*, a*, b*) and texture profile analysis (hardness, springiness, cohesiveness, gumminess, chewiness) did not change over the 90-day period. Ash, protein and fat contents of 0% pectin were 2% lower than GC with pectin. Sensory parameters (firmness, mouthfeel, flavor and overall acceptability) of GC 0% pectin and 1% GC were similar. Total content in 0%, 0.5%, 1%, and 1.5% pectin added GC were 150.49 ± 32.76, 340.17 ± 54.65, 346.39 ± 53.04, and 355.72 ± 14.24 mg gallic acid equivalent (GAE)/100g. Flavonoid content in 0%, 0.5%, 1%, and 1.5% GC were 159.73 ± 13.31, 332.77 ± 13.31, 341.65 ± 15.37, and 350.52 ± 16.60 mg catechin equivalent (CE)/100g. Similarly, antioxidant of potential measure by DPPH radical scavenging was similar in all samples (IC50 at 0.8 mg/ml). Guava cheese may be utilized as a healthy fruit snack because of added alternative sweeteners and functional ingredients to obtain health benefits. Adding pectin to guava cheese improved functionality by increasing antioxidant potential as well as physical properties.

Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks

“…Total antioxidant capacity (TAC) of extruded samples was measured using an adapted method of Patel et al [24]. The methanol extracts from the TSP were used in this evaluation.…”

Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage

“…It is usually processed like jam with the texture firm enough to be moulded and sliced (Bramwell and Badrie, 2002). Fruits like pineapple, papaya and banana, apple, pear and plum have been utilized for preparation of fruit cheese (Bramwell and Badrie, 2002;Srivastava and Kumar, 2010;Kuchi et al, 2014;and Patel et al, 2016). However, very little work has been carried out on mixed fruit cheese.…”

Assessment of nutritional and microbial quality of Jamun-Bael blended fruit cheese during storage

“…Considerable research efforts have been made in the past for developing fruit cheese from different fruits. These include preparation of guava cheese with varying concentrations of pectin (0, 0.5, 1 and 1.5 %) by Patel et al (2016). Rahul et al (2019) studied sensory qualities of guava-jamun cheese and observed that cheese prepared with 20 per cent guava and 80 per cent jamun pulp blends was found most acceptable with respect to colour and appearance (8.20), flavour (8.10), texture (8.10), taste (8.10) and overall acceptability (8.12).…”