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Pumpkin dehydration by combined methods

Grant number: 07/01879-5
Support type:Scholarships in Brazil - Master
Effective date (Start): September 01, 2007
Effective date (End): August 31, 2009
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Maria Aparecida Mauro
Grantee:Keila de Souza Silva
Home 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


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.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
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. Web of Science Citations: 22.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
SILVA, Keila de Souza. Desidratação de abóbora (Cucurbita moschata) por métodos combinados. 2009. 94 f. Master's Dissertation - Universidade Estadual Paulista. Instituto de Biociências, Letras e Ciências Exatas. São José do Rio Preto.

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