Consulta: subjectFacets:"Loss in mass"
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Data/hora: 15/06/2024 14:53:24

Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose
Provedor de dados: 63
Autores: Bernardi,Sabrina; Bodini,Renata B.; Marcatti,Bruna; Petrus,Rodrigo Rodrigues; Favaro-Trindade,Carmen Sílvia.
Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Mangifera indica; Sensory acceptance; Loss in mass; Solids incorporation.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000100005