Development of Processed Products from Guapple

• Main Authors: Teresita Acevedo, Sarah Quintos, C. Bagtas, T. Nava, T. Mallan
• Format: Article
• Language: English
• Published: University of the Philippines 1995-12-01
• Series: Science Diliman
• Subjects: puree; pickles; preserves; guapple; standardization; pasteurization
• Online Access: http://journals.upd.edu.ph/index.php/sciencediliman/article/view/269

The study aimed to develop processed products from guapple. Characterization of the guapple fruit was intially conducted before proceeding to formulation studies.The following characteristics of the guapple fruit were observed: color of outer skin - yellow green with Munsell notation of 10 Y7/6, color of inner flesh - off white with Munsell notation of 7.5Y 8/2; texture, 20.4-37.1 mm; average weight per piece, from 219 to 420 gms; ph, 3.7; titrable acidity (citric acid), 0.34%, and soluble solids, 2.6° Brix.The identified processed products from guapple were puree, pickles, and preserves. Standardized processes and formulations for each of these products were developed in semi-pilot scale. Removal of the skin for the guapple preserves and pickles was facilitated using 5% brine-l % CaCI2.Suitable packaging materials were also identified. Flexible films were used for guapple puree while glass jars and flexible films were found to be satisfactory both for guapple pickles and preserves.Physico-chemical, microbiological, and sensory evaluation were done after two months of storage. Based on these tests, the pasteurization process of 180° F for 20 minutes for puree and 10 minutes for preserves and pickles, was found to make the products commercially sterile.