Pickled guava core powder: an application of reprocessed industrial waste for producing high-fibre condiment powder


Citation

Lee A., . and Khalid K. H., . and Shamsuddin N., . Pickled guava core powder: an application of reprocessed industrial waste for producing high-fibre condiment powder. pp. 1-6. ISSN 1394-9829

Abstract

A study focusing on the potential of reprocessed industrial waste for an application in food product was conducted. A collaborative research with local fruit pickles producers in Penang was done to discover the potential of pickled guava waste (the core). Pickle guava cores (PGC) were procured and processed into dried powder (PGC-powder) using air drying method. Nutritional analysis on the PGC-powder showed that it contained 55 of insoluble fibre 8.6 soluble fibre 9.1 protein and 6.3 fat. The PGC-powder was used to develop high-fibre guava condiment powder (GCP) as an alternative product to the commercially available condiment powder normally used to garnish cut fruits. The nutritional analysis indicated that GCP contained 15 times more insoluble fibre and two times more soluble fibre than the commercial condiment powder. Sensory evaluations were conducted (N 110) for attributes including odor color taste texture and overall acceptability. The ANOVA analysis indicated significant difference (p 0.05) in all attributes for GCP and commercial condiment powder and an overall acceptability showing that GCP was neither liked or disliked by the panelists. This study has proven that PGC-powder can be used in food products to enhance the nutritional value to benefit humans health.


Download File

Full text available from:

Abstract

A study focusing on the potential of reprocessed industrial waste for an application in food product was conducted. A collaborative research with local fruit pickles producers in Penang was done to discover the potential of pickled guava waste (the core). Pickle guava cores (PGC) were procured and processed into dried powder (PGC-powder) using air drying method. Nutritional analysis on the PGC-powder showed that it contained 55 of insoluble fibre 8.6 soluble fibre 9.1 protein and 6.3 fat. The PGC-powder was used to develop high-fibre guava condiment powder (GCP) as an alternative product to the commercially available condiment powder normally used to garnish cut fruits. The nutritional analysis indicated that GCP contained 15 times more insoluble fibre and two times more soluble fibre than the commercial condiment powder. Sensory evaluations were conducted (N 110) for attributes including odor color taste texture and overall acceptability. The ANOVA analysis indicated significant difference (p 0.05) in all attributes for GCP and commercial condiment powder and an overall acceptability showing that GCP was neither liked or disliked by the panelists. This study has proven that PGC-powder can be used in food products to enhance the nutritional value to benefit humans health.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Guavas
AGROVOC Term: Psidium guajava
AGROVOC Term: Pickles
AGROVOC Term: Wastes
AGROVOC Term: Proximate analysis
AGROVOC Term: Powders
AGROVOC Term: Condiments
AGROVOC Term: Nutritional value
AGROVOC Term: Fatty acids
AGROVOC Term: Dietary fibres
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/9938

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.