TITLE:
Development of a Functional Food Product Using Guavas
AUTHORS:
Priyanka Patel, Kayla Ellis, Rajitha Sunkara, Loius Shackelford, Simon Ogutu, Lloyd T. Walker, Josh Herring, Martha Verghese
KEYWORDS:
Guava, Guava Cheese, Functional Food, Antioxidants, TPA
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.10,
August
31,
2016
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.