Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
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 ef...
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Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v58_n2_p563_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois |
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paper:paper_00236438_v58_n2_p563_Genevois2023-06-08T14:51:48Z Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue Flores, Silvia Karina de Escalada Pla, Marina Francisca 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 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. Fil:Flores, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:De Escalada Pla, M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v58_n2_p563_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois |
institution |
Universidad de Buenos Aires |
institution_str |
I-28 |
repository_str |
R-134 |
collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
topic |
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 |
spellingShingle |
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 Flores, Silvia Karina de Escalada Pla, Marina Francisca Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
topic_facet |
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 |
description |
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. |
author |
Flores, Silvia Karina de Escalada Pla, Marina Francisca |
author_facet |
Flores, Silvia Karina de Escalada Pla, Marina Francisca |
author_sort |
Flores, Silvia Karina |
title |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
title_short |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
title_full |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
title_fullStr |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
title_full_unstemmed |
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
title_sort |
effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue |
publishDate |
2014 |
url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v58_n2_p563_Genevois http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois |
work_keys_str_mv |
AT floressilviakarina effectofironandascorbicacidadditionondryinfusionprocessandfinalcolorofpumpkintissue AT deescaladaplamarinafrancisca effectofironandascorbicacidadditionondryinfusionprocessandfinalcolorofpumpkintissue |
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1768542927645048832 |