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Miriam Carla Bonicontro Ambrosio-Ugri ;Acta Scientiarum. Technology 2013, 35 1

Autor: Rafael Chaves Osidacz

Fuente: http://www.redalyc.org/articulo.oa?id=303226544026


Introducción



Acta Scientiarum.
Technology ISSN: 1806-2563 eduem@uem.br Universidade Estadual de Maringá Brasil Chaves Osidacz, Rafael; Bonicontro Ambrosio-Ugri, Miriam Carla Physicochemical quality of eggplant dehydrated with varied pretreatments Acta Scientiarum.
Technology, vol.
35, núm.
1, enero-marzo, 2013, pp.
175-179 Universidade Estadual de Maringá Maringá, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=303226544026 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Acta Scientiarum http:--www.uem.br-acta ISSN printed: 1806-2563 ISSN on-line: 1807-8664 Doi: 10.4025-actascitechnol.v35i1.10551 Physicochemical quality of eggplant dehydrated with varied pretreatments Rafael Chaves Osidacz and Miriam Carla Bonicontro Ambrosio-Ugri* Departamento de Engenharia de Alimentos, Universidade Estadual de Maringá, Av.
Colombo, 5790, 87020-900, Maringá, Paraná, Brazil. *Author for correspondence.
E-mail: miriamugri@uol.com.br ABSTRACT.
Among the main advantages of dehydrated fruit and vegetables are the great reduction of weight and volume, the ease of transport and storage, not requiring refrigeration, and a longer shelf-life compared with fresh products.
This study analyzed the effect of bleaching and osmotic dehydration on the drying of eggplant slices, considering the quality parameters pH, titratable acidity, soluble solids, and shrinkage by image analysis.
The pretreatments consisted of: (I) osmotic dehydration in 10% NaCl aqueous solution for 20 minutes at 35ºC; (II) bleaching of eggplant slices for 5 minutes followed by osmotic dehydration above cited.
The pretreated eggplants were subjected to drying (70ºC), along with fresh eggplants, for further comparison.
The results showed that the pretreated eggplants (bleached and...





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