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Retention of beta-c...
Retention of beta-carotene and vitamin C in dried mango osmotically pretreated with osmotic solutions containing calcium or ascorbic acid
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- Guiamba, Isabel, 1963 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden; Eduardo Mondlane University, Moçambique
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- Ahrné, Lilia, 1966 (författare)
- RISE,SP Sveriges Tekniska Forskningsinstitut AB,Chalmers tekniska högskola,Chalmers University of Technology,SP Process Development,Chalmers University of Technology, Sweden
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- Khan, M.A.M. (författare)
- Universidade Eduardo Mondlane (UEM),Eduardo Mondlane University (UEM),Eduardo Mondlane University, Moçambique
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- Svanberg, Ulf, 1945 (författare)
- Chalmers tekniska högskola,Chalmers University of Technology,Chalmers University of Technology, Sweden
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(creator_code:org_t)
- Elsevier BV, 2016
- 2016
- Engelska.
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Ingår i: Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C. - : Elsevier BV. - 1744-3571 .- 0960-3085. ; 98, s. 320-326
- Relaterad länk:
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http://dx.doi.org/10...
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https://doi.org/10.1...
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https://research.cha...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- The retention of vitamin C and carotenoids was studied in the cv. 'Tommy Atkins' mango as affected by osmotic dehydration prior to hot air drying. Osmotic dehydration (OD) was carried out over 15 h at 25°C using sucrose solutions of 45°BRIX with and without 1% (w/w) calcium chloride or 1% ascorbic acid with a fruit to solution ratio of 1:10 (w/w), and the OD-treated mango samples were then dried in an air convection oven at 50°C or 70°C. An osmotic pretreatment before drying significantly reduced the drying time and prevented colour change in dried mango. Addition of calcium in the OD solution significantly improved vitamin C retention, on average from 44% to 57%. However, the addition of ascorbic acid to the osmotic solution highly increased the retention of vitamin C content in the dried mango. The retention of all-trans-β-carotene was significantly lower in all OD treated mango samples dried at 50°C but remained unchanged in OD-treated mango samples with calcium or vitamin C dried at 70°C. Moreover, osmotic dehydration with and without additives reduced the ratio of 13-cis-β-carotene to all-trans-β-carotene. The results showed that the addition of calcium or vitamin C to the osmotic solution can improve the nutritional value of dried mango.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Nyckelord
- apples
- drying kinetics
- dehydration kinetics
- Calcium
- mass-transfer
- water activity
- vacuum impregnation
- Vitamin C
- Dried mango
- mangifera-indica l.
- beta-carotene
- β-Carotene
- pineapple
- quality characteristics
- tommy-atkins
- Osmotic dehydration
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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