The present research had the purpose to evaluate the effect of ascorbic acid, calcium lactate and blanching in the quality of guava osmotic dehydrated through analyses physical-chemistry. The treatment with sucrose syrup and calcium lactate obtained product with larger pH not presenting significant difference in the texture of product in relation to the treatment just with sucrose syrup. The osmotic solution increases the solid soluble value and reduced 10% the humidity of the samples.The fruits blanching shown the smaller value for pH, acidity titratable and texture in relation to the treatment only sucrose syrup. The fruits control presented tonality more intense of light compared to other treatments.
Guava; Psidium guajava L.; osmotic dehydration; ascorbic acid; calcium lactate; blanching
