Data/hora: 11/06/2024 03:41:34

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)	
Autores: 	Silva,Tissiane Mayara da; Argandoña,Eliana Janet Sanjinez; Madrona,Grasiele Scaramal; Moraes,Izabel Cristina Freitas; Haminiuk,Charles Windson Isidoro; Branco,Ivanise Guilherme.	
Data: 	2012-10-01	
Ano: 	2012	
Palavras-chave: 	Capsicum chinense; Ascorbic acid; Osmotic dehydration; Drying.	
Resumo: 	The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132012000500016	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.55 n.5 2012	
Fonte: 	info:eu-repo/semantics/openAccess