Effects of various sweeteners on chemical composition of guava slices

This research was conducted in the Department of Food Science andTechnology NWFP Agricultural University, Peshawar, Pakistan during 2003-04 to know the effectiveness of sucrose, glucose, fructose and theirmixture along with chemical preservatives (potassium metabisulphite andpotassium sorbate) and a...

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Main Authors:	Ayub, Mohammad, Zeb, Alam, Ullah, Javid, Khattak, Muhammad Muzaffar Ali Khan
Format:	Article
Language:	English
Published:	Agricultural University, Peshawar 2005
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/1710/ http://irep.iium.edu.my/1710/ http://irep.iium.edu.my/1710/2/Guava_Slices_1.pdf

id	iium-1710
recordtype	eprints
spelling	iium-17102013-06-06T06:59:19Z http://irep.iium.edu.my/1710/ Effects of various sweeteners on chemical composition of guava slices Ayub, Mohammad Zeb, Alam Ullah, Javid Khattak, Muhammad Muzaffar Ali Khan TX341 Nutrition. Foods and food supply This research was conducted in the Department of Food Science andTechnology NWFP Agricultural University, Peshawar, Pakistan during 2003-04 to know the effectiveness of sucrose, glucose, fructose and theirmixture along with chemical preservatives (potassium metabisulphite andpotassium sorbate) and anti oxidants (citric acid and ascorbic acid) onnutrients stability of intermediate moisture(IM) sweetened guava slices. Theguava slices after osmotic dehydration in these nutritive sweeteners (NS)were again cabinet dehydrated to final moisture content of 25%. The totalsoluble solids (TSS) of the slices increased from 10 degree to 38.24 degreebrix (bx) during osmotic dehydration in 20, 30, 40 and 50 degree bx inthese sweeteners respectively. Ascorbic acid content decreased from 293.9mg/100 g to 44.51 mg/100 g during dehydration. The pH of fresh guavaslices decreased from 4.00 to 3.77, while percent acidity increased from0.026 to 0.272 percent during osmotic dehydration. The sugar acid ratiodecreased from 390.6 to 182.0 and moisture content decreased from 85% to53.09% during osmotic dehydration. T19 sucrose/glucose (7:3), ascorbic acidand potassium metabisulphite and T17 (sucrose/glucose (7:3), citric acidand potassium metabisulphite were found to be the most effectivesweeteners combination in maintaining the nutrients stability of IM guavaslices. Agricultural University, Peshawar 2005 Article PeerReviewed application/pdf en http://irep.iium.edu.my/1710/2/Guava_Slices_1.pdf Ayub, Mohammad and Zeb, Alam and Ullah, Javid and Khattak, Muhammad Muzaffar Ali Khan (2005) Effects of various sweeteners on chemical composition of guava slices. Sarhad Journal of Agriculture, 21 (1). pp. 131-134. ISSN 1016-4383 http://www.aup.edu.pk/sja.php
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Ayub, Mohammad Zeb, Alam Ullah, Javid Khattak, Muhammad Muzaffar Ali Khan Effects of various sweeteners on chemical composition of guava slices
description	This research was conducted in the Department of Food Science andTechnology NWFP Agricultural University, Peshawar, Pakistan during 2003-04 to know the effectiveness of sucrose, glucose, fructose and theirmixture along with chemical preservatives (potassium metabisulphite andpotassium sorbate) and anti oxidants (citric acid and ascorbic acid) onnutrients stability of intermediate moisture(IM) sweetened guava slices. Theguava slices after osmotic dehydration in these nutritive sweeteners (NS)were again cabinet dehydrated to final moisture content of 25%. The totalsoluble solids (TSS) of the slices increased from 10 degree to 38.24 degreebrix (bx) during osmotic dehydration in 20, 30, 40 and 50 degree bx inthese sweeteners respectively. Ascorbic acid content decreased from 293.9mg/100 g to 44.51 mg/100 g during dehydration. The pH of fresh guavaslices decreased from 4.00 to 3.77, while percent acidity increased from0.026 to 0.272 percent during osmotic dehydration. The sugar acid ratiodecreased from 390.6 to 182.0 and moisture content decreased from 85% to53.09% during osmotic dehydration. T19 sucrose/glucose (7:3), ascorbic acidand potassium metabisulphite and T17 (sucrose/glucose (7:3), citric acidand potassium metabisulphite were found to be the most effectivesweeteners combination in maintaining the nutrients stability of IM guavaslices.
format	Article
author	Ayub, Mohammad Zeb, Alam Ullah, Javid Khattak, Muhammad Muzaffar Ali Khan
author_facet	Ayub, Mohammad Zeb, Alam Ullah, Javid Khattak, Muhammad Muzaffar Ali Khan
author_sort	Ayub, Mohammad
title	Effects of various sweeteners on chemical composition of guava slices
title_short	Effects of various sweeteners on chemical composition of guava slices
title_full	Effects of various sweeteners on chemical composition of guava slices
title_fullStr	Effects of various sweeteners on chemical composition of guava slices
title_full_unstemmed	Effects of various sweeteners on chemical composition of guava slices
title_sort	effects of various sweeteners on chemical composition of guava slices
publisher	Agricultural University, Peshawar
publishDate	2005
url	http://irep.iium.edu.my/1710/ http://irep.iium.edu.my/1710/ http://irep.iium.edu.my/1710/2/Guava_Slices_1.pdf
first_indexed	2023-09-18T20:09:09Z
last_indexed	2023-09-18T20:09:09Z
_version_	1777407360920190976

Effects of various sweeteners on chemical composition of guava slices

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