Evaluation of bleaching effects on papaya osmotic dehydration
Evaluation of combined methods to obtain dehydrated papaya and pumpkin
| Full text | |
| Author(s): |
Garcia, Carolina Castilho
[1]
;
Uchidate, Fabio Shindi
[2]
;
Silva, Keila de Souza
[3]
;
Covizzi, Luiz Gustavo
[4]
;
Mauro, Maria Aparecida
[2]
Total Authors: 5
|
| Affiliation: | [1] Univ Tecnol Fed Parana UTFPR, Dept Acad Alimentos, Campus Medianeira, BR-85884000 Medianeira, PR - Brazil
[2] Univ Estadual Paulista UNESP, Inst Biociencias Letras & Ciencias Exatas IBILCE, Dept Engn Tecnol & Alimentos, Sao Jose Do Rio Preto, SP - Brazil
[3] Univ Estadual Maringa UEM, Dept Tecnol, Campus Umuarama, Umuarama, PR - Brazil
[4] Univ Fed Parana UFPR, Curitiba, PR - Brazil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | Ciência Rural; v. 51, n. 9 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction. (AU) | |
| FAPESP's process: | 09/00519-0 - Air drying kinetics of pre-treated papayas |
| Grantee: | Diego Canizares |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| FAPESP's process: | 07/07586-0 - Evaluation of combined methods to obtain dehydrated papaya and pumpkin |
| Grantee: | Maria Aparecida Mauro |
| Support Opportunities: | Regular Research Grants |