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Abstract:

In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (δ. E) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point. © 2014 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
Autor:Genevois, C.; Flores, S.; De Escalada Pla, M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428 CABA, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
Palabras clave:Cucurbita moschata Duchesne ex Poiret; Edible coating; Functional foods; Iron fortification; Coatings; Colorimetry; Drying; Food additives; Iron; Cucurbita moschata; Edible coating; Functional foods; Infusion process; Iron fortification; Predictive equations; Protective effects; Response surface methodology; Ascorbic acid; Cucurbita moschata; Manihot esculenta
Año:2014
Volumen:58
Número:2
Página de inicio:563
Página de fin:570
DOI: http://dx.doi.org/10.1016/j.lwt.2014.03.020
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v58_n2_p563_Genevois

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Citas:

---------- APA ----------
Genevois, C., Flores, S. & De Escalada Pla, M. (2014) . Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue. LWT - Food Science and Technology, 58(2), 563-570.
http://dx.doi.org/10.1016/j.lwt.2014.03.020
---------- CHICAGO ----------
Genevois, C., Flores, S., De Escalada Pla, M. "Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" . LWT - Food Science and Technology 58, no. 2 (2014) : 563-570.
http://dx.doi.org/10.1016/j.lwt.2014.03.020
---------- MLA ----------
Genevois, C., Flores, S., De Escalada Pla, M. "Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue" . LWT - Food Science and Technology, vol. 58, no. 2, 2014, pp. 563-570.
http://dx.doi.org/10.1016/j.lwt.2014.03.020
---------- VANCOUVER ----------
Genevois, C., Flores, S., De Escalada Pla, M. Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue. LWT - Food Sci. Technol. 2014;58(2):563-570.
http://dx.doi.org/10.1016/j.lwt.2014.03.020