Potential of Kimju guava (Psidium guajava L. cv. Kimju) in bakery products for enhancing food security in Nonthaburi Province, Thailand

Abstract

The compositional characteristics and polyphenolic content of Kimju guava (Psidium guajava L. cv. Kimju) and its potential as a functional ingredient in bakery products developed in Nonthaburi Province, Thailand were studied. The Folin–Ciocalteu method was used to determine the total phenolic content (TPC) and values ranged from 185.4 to 242.7 mg gallic acid equivalents (GAE) per 100 g dry weight in the guava-enriched bakery samples, significantly higher than the control (74.3 mg GAE/100 g; p < 0.05). Results confirmed the richness of the fruit in bioactive compounds such as flavonoids and phenolic acids. Sensory evaluation revealed good acceptance from consumers, where bread added with 20% guava puree (32 g) and chiffon cake added with 60% guava puree (81 g) had the highest scores for overall preference in terms of colour, aroma, texture and taste. The addition of guava improved the nutritional quality by providing dietary fibre, vitamin C and antioxidants, and also enhanced the sensory attributes of bakery products, thus making them healthier alternatives to conventional formulations. These findings highlight the nutritional and economic values of Kimju guava, deserving its application in functional bakery products that may help diversify food, strengthen local food security and sustain agricultural economies.