Calcium enriched guava crisps: effect of material and process parameters.

Area of Science:

• Food Science
• Agricultural Science
• Postharvest Technology

Background:

• Guava is a key Indian crop facing significant postharvest losses.
• Processing guava into value-added products like crisps can improve shelf life and utility.
• Standardizing crisp production is crucial for maximizing guava's economic potential.

Purpose of the Study:

• To evaluate and standardize the process for developing guava crisps using atmospheric frying.
• To investigate the impact of fruit maturity and pre-treatments on crisp quality.
• To optimize guava crisp production for enhanced nutritional value and consumer acceptability.

Main Methods:

• Atmospheric frying of guava at three maturity stages.
• Analysis of fruit composition (starch, pectin, solids, sugars, ascorbic acid) and crisp quality attributes (color, browning, fracturability, crispness).
• Application of pre-treatments: freezing and calcium infusion; statistical analysis including ANOVA and PCA.

Main Results:

• Fruit maturity, freezing, and calcium impregnation significantly affected crisp quality.
• Freezing pre-treatment improved texture and crispness; calcium infusion increased calcium content by over 15-fold.
• Ripe guava crisps with freezing and calcium infusion showed highest ascorbic acid retention (56.7%) and overall acceptability (7.5).

Conclusions:

• Guava crisps processed with freezing and calcium infusion offer enhanced texture, superior sensory attributes, and improved nutritional profile.
• The developed process yields shelf-stable guava crisps with a 90-day shelf life.
• Nutrient-rich guava is a viable candidate for conversion into attractive, stable snack foods.