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<p>The research focused on the utilization of guava seeds generated as a by-product during fruit processing for product formulation. Guava seed meal (GSM) has good amount of crude protein (8.96%), crude fibre (51.41%) along with antioxidant activity (68.23%), total phenols (1058.01 mgGAE/100&#xa0;g), and total carotenoids (1310 µg/g). The defatting of GSM enhanced its physicochemical properties but reduced its bioactive attributes. Fourier transform infrared (FTIR) spectroscopy revealed that alterations in the absorbance range of the major functional groups were due to defatting. The dough substitution with GSM exhibited lower visco-elasticity reflected by a higher storage modulus (G’) compared to the control. Further, for tortilla chips preparation, nixtamalized masa flour was partially substituted (10%, 20%, 30%, 40%, and 50%) with whole (WGSM) and defatted (DGSM) guava seed meal. The sensory scores confirmed that higher substitution levels significantly (<i>p ≤ 0.05</i>) affected the product’s acceptability, with the most acceptable substitution levels being 30% for DGSM and 20% for WGSM. Except for bulk density, all the physico-chemical and bioactive attributes increased significantly (<i>p ≤ 0.05</i>) in comparison to the control. Furthermore, a decreasing trend was observed for color values (L*, a*, b*) on increasing the GSM substitution. The WGSM and DGSM substituted tortilla chips were stored for three months under ambient conditions. During the storage period, moisture content, water activity, free fatty acid, and peroxide value increased, while the antioxidant activity decreased. Overall, GSM exhibited a notable functional and nutritional potential, making it a valuable ingredient for enriching snacks such as tortilla chips.</p>

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Valorization of guava seeds in the formulation of Tortilla chips: Influence on masa rheology, product characteristics, and storage studies

  • 期刊论文

  • 发表日期：

    2025年5月26日

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  • Tanya Joshi,
  • Swati Kapoor,
  • Arashdeep Singh

摘要

The research focused on the utilization of guava seeds generated as a by-product during fruit processing for product formulation. Guava seed meal (GSM) has good amount of crude protein (8.96%), crude fibre (51.41%) along with antioxidant activity (68.23%), total phenols (1058.01 mgGAE/100 g), and total carotenoids (1310 µg/g). The defatting of GSM enhanced its physicochemical properties but reduced its bioactive attributes. Fourier transform infrared (FTIR) spectroscopy revealed that alterations in the absorbance range of the major functional groups were due to defatting. The dough substitution with GSM exhibited lower visco-elasticity reflected by a higher storage modulus (G’) compared to the control. Further, for tortilla chips preparation, nixtamalized masa flour was partially substituted (10%, 20%, 30%, 40%, and 50%) with whole (WGSM) and defatted (DGSM) guava seed meal. The sensory scores confirmed that higher substitution levels significantly (p ≤ 0.05) affected the product’s acceptability, with the most acceptable substitution levels being 30% for DGSM and 20% for WGSM. Except for bulk density, all the physico-chemical and bioactive attributes increased significantly (p ≤ 0.05) in comparison to the control. Furthermore, a decreasing trend was observed for color values (L*, a*, b*) on increasing the GSM substitution. The WGSM and DGSM substituted tortilla chips were stored for three months under ambient conditions. During the storage period, moisture content, water activity, free fatty acid, and peroxide value increased, while the antioxidant activity decreased. Overall, GSM exhibited a notable functional and nutritional potential, making it a valuable ingredient for enriching snacks such as tortilla chips.