Water-activity of dehydrated guava slices sweeteners

A study was carried out to investigate the individual and combined effect of caloric sweeteners (sucrose, glucose and fructose) and non-caloric sweeteners (saccharine, cyclamate and aspartame) along with antioxidants (citric acid and ascorbic acid) and chemical preservatives (potassium metabisulphite and potassium sorbate) on the water-activity (a/sub w/) of dehydrated guava slices. Different dilutions of caloric sweeteners (20, 30, 40 and 50 degree brix (bx) and non-caloric sweeteners (equivalent to sucrose sweetness) were used. Guava slices were osmotically dehydrated in these solutions and then dehydrated initially at 0 and then at 60 degree C to final moisture-content of 20-25%. Guava slices prepared with sucrose: glucose 7:3 potassium metabisulphite, ascorbic acid and citric acid produced best quality products, which have minimum (a/sub w/) and best overall sensory characteristics. The analysis showed that treatments and their various concentrations had a significant effect (p=0.05) on (a/sub w/) of dehydrated guava slices. (author)