Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products

• Main Authors: Kong, Kin Weng, Khairul Ikram, Emmy Hainida, Othman, Azizah, Ismail, Amin, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/14315/1/14315.pdf; http://psasir.upm.edu.my/id/eprint/14315/; http://www.ifrj.upm.edu.my/17%20%2802%29%202010/IFRJ-2010-461-468_Amin_Malaysia_%28S%29%5B1%5D.pdf

Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter) were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the cont...