Effect of processing conditions on calcium content, firmness, and color of papaya in syrup

Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected signifi...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Lovera, Nancy Noelia, Ramallo, Laura Ana, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Química
Calcium
Papaya
Texture
Cooking in syrup
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/102474
https://ri.conicet.gov.ar/11336/33447
https://www.hindawi.com/journals/jfp/2014/603639/
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-102474
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Calcium
Papaya
Texture
Cooking in syrup
spellingShingle Química
Calcium
Papaya
Texture
Cooking in syrup
Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
topic_facet Química
Calcium
Papaya
Texture
Cooking in syrup
description Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit.
format Articulo
Articulo
author Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author_facet Lovera, Nancy Noelia
Ramallo, Laura Ana
Salvadori, Viviana Olga
author_sort Lovera, Nancy Noelia
title Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
title_short Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
title_full Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
title_fullStr Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
title_full_unstemmed Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
title_sort effect of processing conditions on calcium content, firmness, and color of papaya in syrup
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/102474
https://ri.conicet.gov.ar/11336/33447
https://www.hindawi.com/journals/jfp/2014/603639/
work_keys_str_mv AT loveranancynoelia effectofprocessingconditionsoncalciumcontentfirmnessandcolorofpapayainsyrup
AT ramallolauraana effectofprocessingconditionsoncalciumcontentfirmnessandcolorofpapayainsyrup
AT salvadorivivianaolga effectofprocessingconditionsoncalciumcontentfirmnessandcolorofpapayainsyrup
bdutipo_str Repositorios
_version_ 1764820441775472641

Ejemplares similares