Pumpkin dehydration by combined methods

• Grant number: 07/01879-5
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2007
• End date: August 31, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maria Aparecida Mauro
• Grantee: Keila de Souza Silva
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

With a view to the obtaining sensorial and nutritional attractive pumpkin products at intermediate moisture, combined methods will be evaluated. For this, the influence of pre-treatments on drying kinetics and on physic-chemical and sensory properties of pumpkins with sugar and cinnamon will be studied. The treatments will be stepwise blanching and osmotic dehydration (OD). Stepwise blanching will be studied between 50-75oC temperatures during the first stage, followed by a blanching at high temperature (90 or 95oC) after a holding time. Blanching conditions, which produce the best firm textures, will be selected so as to investigate the OD kinetics between 50-65% sucrose concentrations. Processes, which show the best product texture and color retention, will be chosen so that the drying kinetics of these samples will be studied. Color, texture, water activity and volume will be measured in the dried samples. Sorption isotherms will be determined. The best processing combinations will be selected to investigate its influence on both carotenoids retention and sensory characteristics. Operation parameters useful for designing and processing control are expected to be found.

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

SILVA, KEILA DE SOUZA; CAETANO, LIDIMARA CASSIA; GARCIA, CAROLINA CASTILHO; ROMERO, JAVIER TELIS; SANTOS, ADRIANA BARBOSA; MAURO, MARIA APARECIDA. Osmotic dehydration process for low temperature blanched pumpkin. Journal of Food Engineering, v. 105, n. 1, p. 56-64, JUL 2011. (07/07586-0, 07/01879-5, 03/10151-4)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SILVA, Keila de Souza. . 2009. Master's Dissertation - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.