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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Osmotic dehydration process for low temperature blanched pumpkin

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Author(s):
Silva, Keila de Souza [1] ; Caetano, Lidimara Cassia [1] ; Garcia, Carolina Castilho [1] ; Romero, Javier Telis [1] ; Santos, Adriana Barbosa [2, 3] ; Mauro, Maria Aparecida [1]
Total Authors: 6
Affiliation:
[1] Sao Paulo State Univ, Dept Food Engn & Technol, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Sao Paulo State Univ, Dept Computat Sci, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[3] Sao Paulo State Univ, Dept Stat, Inst Biosci Language & Phys Sci IBILCE, UNESP, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Journal of Food Engineering; v. 105, n. 1, p. 56-64, JUL 2011.
Web of Science Citations: 22
Abstract

This study investigated the influence of stepwise blanching over the kinetics of osmotic dehydration process and over the physical characteristics of pumpkin (Cucurbita moschata). The 2(3) factorial design and response surface methodology was used to optimize the blanching process. The independent variables for blanching were temperature, blanching time and holding time. These independent variables showed different effects on the two studied answers: texture and color. The kinetics of osmotic dehydration were investigated using 50% and 65% sucrose solutions, using samples previously blanched by both stepwise and conventional means. The diffusivity values for the water and sucrose were similar for the two components, showing greater gains of solute than loss of water in many samples. Blanching affected the color of the pumpkin, whereas osmotic dehydration did not change it significantly. The impregnation process maintained or even increased the tissue firmness when compared to the blanched samples. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 03/10151-4 - Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health
Grantee:Delia Rodriguez Amaya
Support type: PRONEX Research - Thematic Grants
FAPESP's process: 07/07586-0 - Evaluation of combined methods to obtain dehydrated papaya and pumpkin
Grantee:Maria Aparecida Mauro
Support type: Regular Research Grants
FAPESP's process: 07/01879-5 - Pumpkin dehydration by combined methods
Grantee:Keila de Souza Silva
Support type: Scholarships in Brazil - Master