Food Research Institute

García-López, E. G. – Sáyago-Ayerdi, S. G. – Vivar-Vera, M. L. A. – García-Magaña, M. L. – Aldrate-Herrera, P. I. – Montalvo-González, E.
Guava purees with addition of agave fructans and natural sweeteners as potential functional products
Journal of Food and Nutrition Research, 56, 2017, No. 3, s. 265-276

Efigenia Montalvo González, Integral Laboratory of Food Research, Technological Institute of Tepic, Avenue Tecnologico 2595, 63175 Tepic, Nayarit, Mexico. Tel./fax: +52 (311) 211-94-00, email: efimontalvo@gmail.com

Received 6 October 2016; 1st revised 22 February 2017; 2nd revised 4 June 2017; accepted 13 June 2017; published online 9 September 2017

Summary: Concentrated guava purees formulated with native agave fructans (NAF), stevia, agave syrup or glucose, and pasteurized at 90 °C for 10 min, were evaluated. The purees were stored for 6 months at 10 °C. The physical-chemical pa­rameters, nutritional composition, bioactive compounds, in vitro prebiotic activity, microbiological and sensory properties were measured. The added NAF increased the soluble dietary fibre content (from 7.43 g·kg^-1 to 17.19 g·kg^-1) and the contents of fructo-oligosaccharides in the guava purees. Also, the added sweeteners retained 83–88 % of soluble polyphenols (4.28–4.66 g·kg^-1) and 58–64 % of ascorbic acid (2.51–2.59 g·kg^-1) in the guava purees. The purees were microbiologically stable and sensorically acceptable. Furthermore, they showed prebiotic activity for a probiotic lactic bacterial culture (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. acidophilus and Bifidobacterium lactis). The combination of NAF and natural sweeteners at elaboration of guava purees improved the nutritional composition, prebiotic activity and conserved bioactive compounds, which are the properties of a potential functional product.

Keywords: guava puree; natural additives; functional product

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