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Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride 94
Sanjinez-Argandoña,Eliana Janet; Yahagi,Luciane Yukari; Costa,Tais Boveda; Giunco,Aline Janaina.
Abstract Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing. Osmotic pretreatment, followed by drying, provides products with higher quality and stability. The present study explored the effects of osmotic pretreatment with and without addition of calcium chloride in the nutritional characteristics and sensorial acceptance of dehydrated mango. Four different osmotic treatments were applied in mango slices followed by drying. Drying without osmotic treatment was considered control. Dried samples pre-treated with calcium had lower sugar content and higher retention of acids in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Drying; Osmodehydration; Quality; Mangifera indica L. cv. Palmer.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000400901
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