Estudio del Proceso de Rehidratación de la Guayaba (Psidium guajava) Deshidratada.

Abstract

The study of rehydration of dehydrated guava (Psidium guajava) was carried out with the purpose of establishing the optimal rehydration parameters taking into account variables such as; temperature, time and best rehydrating liquid, reaching sensory characteristics (color, flavor, odor) and nutritional value (vitamin C) very similar to fresh guava, applying the inductive-deductive method that involves obtaining data, analysis and interpretation of results, was developed in the laboratories of Food, Microbiology and Instrumental of the Faculty of Sciences, using Microkjeldhal, spectrophotometry and HPLC. The guava was cut into 0.6 mm slices to be dehydrated by refrigeration, then rehydration tests were carried out with the three liquids (water, milk, sugar water at 0.13%, 0.25%, 0.5%%) at temperatures of 20°C, 40°C, 60°C and 80°C, using parameters for comparison in the measurement of brix degrees, humidity and sensory analysis with respect to guava in its fresh state. The results were determined as an optimum temperature of 60°C in a time of 43 minutes in the best rehydrating liquid, water, where it was found that the rehydration capacity increases, while the water retention capacity decreases as the temperature increases. Subsequently, fresh, dehydrated and rehydrated guava was analyzed physically, chemically, bromatologically and microbiologically. Another efficacy parameter determined was vitamin C, which was notably affected due to the pre-treatment given to the fruit. In conclusion, the rehydration process studied preserves sensory and nutritional properties similar to those of fresh guava, and it is recommended to use fruit dehydration methods that last less time to avoid nutritional losses, especially vitamin C.