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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Autores principales: Genevois, C., Flores, S., De Escalada Pla, M.
Formato: JOUR
Materias:
Cucurbita moschata Duchesne ex Poiret
Edible coating
Functional foods
Iron fortification
Coatings
Colorimetry
Drying
Food additives
Iron
Cucurbita moschata
Infusion process
Predictive equations
Protective effects
Response surface methodology
Ascorbic acid
Manihot esculenta
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v58_n2_p563_Genevois
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spelling todo:paper_00236438_v58_n2_p563_Genevois2023-10-03T14:34:14Z Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue Genevois, C. Flores, S. De Escalada Pla, M. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
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
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.
format JOUR
author Genevois, C.
Flores, S.
De Escalada Pla, M.
author_facet Genevois, C.
Flores, S.
De Escalada Pla, M.
author_sort Genevois, C.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois
work_keys_str_mv AT genevoisc effectofironandascorbicacidadditionondryinfusionprocessandfinalcolorofpumpkintissue
AT floress effectofironandascorbicacidadditionondryinfusionprocessandfinalcolorofpumpkintissue
AT deescaladaplam effectofironandascorbicacidadditionondryinfusionprocessandfinalcolorofpumpkintissue
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