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Abstract:

Pumpkin (Cucurbita moschata Duchesne ex Poiret) was evaluated as a matrix to supply iron (Fe2+) absorption in a hurdle processed product which combined water activity (aW) and pH depression as well as an antimicrobial addition. l-(+)-Ascorbic acid was added to the formulated system for Fe2+ and β-carotene stability; though it suffered an important degradation after 23 days of storage. There was a nonsignificant difference in firmness and in rate constants of color degradation between pumpkin cylinders containing iron and those without its addition. Sensorial evaluation showed that the presence of iron did not impair acceptability and produced no taste differences. All iron present was biologically available according to the results obtained from in vitro digestion with pepsin and pancreatin and biliary salts. Consequently, pumpkin mesocarp tissue is a good fiber-rich food matrix for iron support and a promising raw material for future functional food product developments. © 2008 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product
Autor:de Escalada Pla, M.F.; Campos, C.A.; Gerschenson, L.N.; Rojas, A.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
The National Scientific and Technical Research Council (CONICET), Argentina
Palabras clave:Functional foods; Iron; Pumpkin; Degradation; Ketones; Organic acids; Project management; Water absorption; Ascorbic acids; Color degradations; Combined waters; Cucurbita moschata; Food matrixes; Functional foods; In-vitro; matrixes; Pumpkin; Rate constants; Cucurbita moschata
Año:2009
Volumen:92
Número:4
Página de inicio:361
Página de fin:369
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2008.11.013
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v92_n4_p361_deEscaladaPla

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Citas:

---------- APA ----------
de Escalada Pla, M.F., Campos, C.A., Gerschenson, L.N. & Rojas, A.M. (2009) . Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product. Journal of Food Engineering, 92(4), 361-369.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.013
---------- CHICAGO ----------
de Escalada Pla, M.F., Campos, C.A., Gerschenson, L.N., Rojas, A.M. "Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product" . Journal of Food Engineering 92, no. 4 (2009) : 361-369.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.013
---------- MLA ----------
de Escalada Pla, M.F., Campos, C.A., Gerschenson, L.N., Rojas, A.M. "Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product" . Journal of Food Engineering, vol. 92, no. 4, 2009, pp. 361-369.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.013
---------- VANCOUVER ----------
de Escalada Pla, M.F., Campos, C.A., Gerschenson, L.N., Rojas, A.M. Pumpkin (Cucurbita moschata Duchesne ex Poiret) mesocarp tissue as a food matrix for supplying iron in a food product. J Food Eng. 2009;92(4):361-369.
http://dx.doi.org/10.1016/j.jfoodeng.2008.11.013