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Pretreatment effects on drying and physicochemical and sensory properties of pumpkin snacks

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

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)

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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)
MOLINA FILHO, LUCIDIO; REBES GONCALVES, ANA KARLA; MAURO, MARIA APARECIDA; FRASCARELI, ELEN CRISTINA. Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata). FOOD SCIENCE AND TECHNOLOGY, v. 31, n. 3, p. 714-722, JUL-SEP 2011. Web of Science Citations: 7.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.