Efeitos de pre tratamentos sobre a secagem e sobre propriedades fisico-quimicas e sensorial de snacks de abobora.

• Grant number: 07/00809-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2007
• End date: April 30, 2008
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maria Aparecida Mauro
• Grantee: Ana Karla Rebes Gonçalves
• 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

Drying pumpkin slices (Cucurbita moschata), blanched or not as well as oil sprayed, or covered by edible coating and seasoned sauces will be investigated with an aim to obtain a dry-pumpkin product ready to eat. The effects of blanching, the edible coatings addition and drying temperatures, on the process efficiency and on physic-chemical and sensory properties will be evaluated with a view to improve the quality of the final product. (AU)

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.)

MOLINA FILHO, LUCIDIO; REBES GONCALVES, ANA KARLA; MAURO, MARIA APARECIDA; FRASCARELI, ELEN CRISTINA. . FOOD SCIENCE AND TECHNOLOGY, v. 31, n. 3, p. 714-722, JUL-SEP 2011. (07/00809-3, 07/07586-0)