Hydrocolloids and pectinase for stabilizing guava nectar: Use of hydrocolloids and pectinase to stabilize guava nectar Psidium guajava L. cv. Paluma

Krumreich, Fernanda; A. Corrêa, Ana Paula; Nachtigal, Jair Costa

ISBN 10: 6207608933 / ISBN 13: 9786207608935

Published by Our Knowledge Publishing, 2024

About this Item

Seller Inventory # I-9786207608935

Bibliographic Details

• Title: Hydrocolloids and pectinase for stabilizing guava nectar: Use of hydrocolloids and pectinase to stabilize guava nectar Psidium guajava L. cv. Paluma
• Publisher: Our Knowledge Publishing
• Publication Date: 2024
• Language: English
• ISBN 10: 6207608933
• ISBN 13: 9786207608935
• Binding: Soft cover
• Condition: New

About this title

Synopsis

The market for fruit juices and nectars has been growing in recent years, which is attributed to the concern about acquiring healthier and more beneficial foods. Guava (Psidium guajava L.), which belongs to the Myrtaceae family, is considered to be rich in bioactive compounds such as carotenoids, phenolic compounds and L-ascorbic acid. Its fruits are mainly consumed fresh or in the form of juices, nectars, jams and jellies. Nectar is one of the forms of consumption that has seen a significant increase, but it shows phase separation during storage, which can be solved with the addition of hydrocolloids and enzymes, which not only stabilize the nectar but also preserve its bioactive compounds.