| Texto completo | |
| Autor(es): |
Marconi Germer, Silvia Pimentel
[1]
;
Morgano, Marcelo Antonio
[2]
;
da Silva, Marta Gomes
[2]
;
de Arruda Silveira, Neliane Ferraz
[2]
;
Guerreiro Souza, Elaine de Cassia
[1]
Número total de Autores: 5
|
| Afiliação do(s) autor(es): | [1] Inst Food Technol, Fruit & Vegetable Technol Ctr, Campinas, SP - Brazil
[2] Inst Food Technol, Food Sci & Qual Ctr, Campinas, SP - Brazil
Número total de Afiliações: 2
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Drying Technology; v. 34, n. 8, p. 997-1008, 2016. |
| Citações Web of Science: | 8 |
| Resumo | |
The aim of this study was to assess the effect of reconditioning and reuse (RR) of sucrose syrup in quality properties and retention of nutrients in guava during osmotic dehydration (OD). Two trials of 15 OD cycles were conducted with RR of osmotic solution. The parameters of water loss (WL) and solid incorporation (SI), as well as microbial load and physical-chemical properties of syrup and fruit were evaluated. The results showed that the RR did not modify the parameters WL and SI, and the microbial load remained low. The RR did not influence the color of osmodehydrated fruit, as well as the nutrient retentions, but probably it influenced the citric acid and reduced sugar retentions. At the end, the syrup was enriched of vitamin C, polyphenols, potassium, with traces of lycopene, beta-carotene, and other minerals (Fe, Mg, Mn, and Zn) and could be used to formulate new products. (AU) | |
| Processo FAPESP: | 12/24117-1 - Reuso do xarope de sacarose na desidratação osmótica de goiaba e o efeito na qualidade e estabilidade dos produtos secos |
| Beneficiário: | Silvia Pimentel Marconi Germer |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |