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Quality Properties of Guava (Psidium guajava L.) Leaves Processed Using Different Methods  

Hong, Chun-Suk (Department of Food Science and Technology, Kyungpook National University)
Yoon, Sung-Ran (Department of Food Science and Technology, Kyungpook National University)
Lee, Gee-Dong (Bio Industry Center, Daegu TechnoPark)
Kim, Mi-Ok (Department of Health and Diet, Daegu Health College)
Kim, Hyun-Ku (Korea Food Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 605-610 More about this Journal
Abstract
The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.
Keywords
guava leaves(Psidium guajava L.); fermentation; steaming; roasting; quality;
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