EFFECT OF PROCESSING CONDITIONS ON THE QUALITY OF  SALTED CHILI RED GUAVA (Psidium guajava L.) CANDIED SLICE

Đoàn Phương Linh; Bùi Thị Ngọc Thảo; Trần Nhã Linh; Nguyễn Xuân Hồng; Nguyễn Thị Hồng Xuyên

doi:10.34238/tnu-jst.13299

EFFECT OF PROCESSING CONDITIONS ON THE QUALITY OF SALTED CHILI RED GUAVA (Psidium guajava L.) CANDIED SLICE

About this article

Received: 25/07/25 Revised: 06/11/25 Published: 10/11/25

Authors

1. Doan Phuong Linh , Can Tho University of Technology
2. Bui Thi Ngoc Thao, Can Tho University of Technology
3. Tran Nha Linh, Can Tho University of Technology
4. Nguyen Xuan Hong, Can Tho University of Technology
5. Nguyen Thi Hong Xuyen, Can Tho University of Technology

Abstract

This study aimed to develop a processing procedure for salted chili red guava (Psidium guajava L.) slice preserves. The experiments focused on evaluating three key technological factors: slice thickness (0.5, 1.0, 1.5 cm), syrup concentration (40, 50, 60 °Bx) combined with citric acid ratio (0.3, 0.4, 0.5%), and drying conditions (temperature 60, 70, 80 °C for 3, 4, 5 hours). The preserves were analyzed for quality parameters including color (L*, a*, b*), texture, vitamin C content, and sensory attributes such as color, aroma, taste, and texture. The results identified the optimal processing conditions as using 1.0 cm thick slices, soaking in 50 °Bx syrup with 0.4% citric acid, followed by drying at 70 °C for 4 hours. The final product exhibited a chewy texture, characteristic bright red color. It had a balanced sour-sweet-salty-spicy flavor and retained a relatively high vitamin C content, meeting sensory standards and preservation requirements. These findings provide a scientific basis for the development of a high-nutritional-value salted chili red guava preserve with potential application in industrial food production.

Keywords

Color; Red guava preserves; Salted chili; Sensory quality; Texture; Vitamin C

Full Text:

PDF (Tiếng Việt)

References

[1] S. K. Kalra, D. K. Tandon, and N. Garg, “Processing of guava slices for preservation in sugar syrup,” Beverage & Food World, vol. 27, no. 1, pp. 24-25, 2000.

[2] D. Gebregzi, “Developing and evaluating techniques of guava jam process,” Food Science and Quality Management, vol. 49, pp. 14-22, 2016.

[3] Y. Aziz, A. Zeb, M. Uzair, Shagufta, M. Shahid, and A. Muhammad, “Preparation of value-added guava jam with addition of papaya,” Pure and Applied Biology, vol. 9, no. 1, pp. 554-564, Dec. 2019.

[4] T. U. Rahman, N. Tahir, Amanullah, S. Wahaab, A. U. Rahman, A. Khan, and A. Tahir, “Evaluation and preparation of guava jam stored at ambient temperature,” Pure and Applied Biology, vol. 7, no. 3, pp. 1064-1073, 2018.

[5] M. Singh, R. Kushwaha, V. Singh, R. Agrawal, A. Prajapati, and D. Kaur, “Lactulose fortification in guava preserves: Effect on nutritional quality,” Food and Health, vol. 9, no. 2, pp. 98-107, 2023.

[6] Priyanka, A. K. Verma, P. C. Sharma, R. Saini, M. Thakur, and Shivani, “Standardization of process for preparation of osmo-dried guava slices cv. Lalit and Shweta,” Journal of Pharmacognosy and Phytochemistry, vol. 9, no. 6, pp. 1003-1033, 2020.

[7] P. K. Hong, S. Sevan, and N. L. M. Izan, “Functional edible coatings for dried guava (Psidium guajava L.) slices,” Malaysian Applied Biology, vol. 49, no. 3, pp. 37-42, Oct. 2020.

[8] T. D. H. Nguyen, T. T. T. Nguyen, B. K. Tran, T. C. N. Hoang, T. K. L. Le, G. T. Duong, T. C. V. Nguyen, and T. T. D. Hoang, “Effects of CaCl₂ concentration, drying temperature and time on quality of guava powder, heat pump drying method,” HUAF Journal of Agricultural Science & Technology, vol. 6, no. 3, pp. 3253-3263, 2022.

[9] R. J. Thakur, H. Shaikh, Y. Gat, and R. B. Waghmare, “Effect of calcium chloride extracted from eggshell in maintaining quality of selected fresh-cut fruits,” International Journal of Recycling of Organic Waste in Agriculture, vol. 8, no. S1, pp. 27-36, Apr. 2019.

[10] Association of Official Analytical Collaboration (AOAC), International Official methods of Analysis, AOAC 967.21, IFU Method No 17, The Association of Official Chemists, 18th ed. Arlington, USA, 2004.

[11] Vietnamese Standard, TCVN 3215-79. Sensory evaluation methods for scoring food products, 1979.

[12] M. T. Nhan and K. Q. Diep, “Effects of ingredients on texture, anthocyanin and vitamin C contents of strawberry gel candy,” CTU Journal of Science, no.1, pp. 50-60, 2014.

[13] C. D. Nora, A. Jablonski, A. De O Rios, P. F. Hertz, E. V. De Jong, and S. H. Flôres, “The characterisation and profile of the bioactive compounds in red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens (O. Berg) D. Legrand),” International Journal of Food Science & Technology, vol. 49, no. 8, pp. 1842-1849, Feb. 2014.

[14] M. R. I. Shishir, F. S. Taip, N. Ab. Aziz, R. A. Talib, and Md. S. H. Sarker, “Optimization of spray drying parameters for pink guava powder using RSM,” Food Science and Biotechnology, vol. 25, no. 2, pp. 461-468, Apr. 2016.

[15] S. Featherstone, A complete course in canning and related processes: Volume 1 Fundamental Information on Canning. Woodhead Publishing, 2015.

[16] H.-N. Song, S.-A. Ji, H.-R. Park, H.-H. Kim, and C. Hogstrand, “Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage,” Preventive Nutrition and Food Science, vol. 23, no. 1, pp. 46-51, Mar. 2018.

[17] L. S. Chua, H. Y. Thong, and J. Soo, “Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries,” Food Chemistry Advances, vol. 5, Nov. 2024, Art. no. 100835

[18] N. K. Rastogi, K. S. M. S. Raghavarao, K. Niranjan, and D. Knorr, “Recent developments in osmotic dehydration: methods to enhance mass transfer,” Trends in Food Science & Technology, vol. 13, no. 2, pp. 48-59, Feb. 2002.

[19] T. T. T. Nguyen, K. A. Phan, N. H. G. Pham, and T. D. Phan, “Study on Factors Effect on the Quality of Cherry Tomato Jam (Solanum lycopersicum var. cerasiforme),” Journal of Science of Lac Hong university, vol. 9, pp. 53-56, 2020

[20] H.-Y. Ju et al., “Drying characteristics and modeling of yam slices under different relative humidity conditions,” Drying Technology, vol. 34, no. 3, pp. 296-306, Jun. 2015.

[21] M. Krokida, and Z. Maroulis. “Quality changes during drying of food materials,” Drying Technology in Agriculture and Food Sciences, vol. 4, no. 2, pp. 61-68, 2000

[22] M. A. Ali, Y. A. Yusof, N. L. Chin, and M. N. Ibrahim, “Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit,” International Food Research Journal, vol. 23, no.Suppl, pp. S155-S161, 2016.

DOI: https://doi.org/10.34238/tnu-jst.13299

Refbacks

There are currently no refbacks.



Remember me