Quality of osmotically dehydrated melon in sucrose solutions with addition of acids

Detalhes bibliográficos
Autor(a) principal: Argandoña, Eliana Janet Sanjinez
Data de Publicação: 2002
Outros Autores: Nishiyama, Cintia, Hubinger, Míriam Dupas
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/6534
Resumo: The combination of osmotic dehydration and weak acids addition is a mild process that results in a final product with organoleptic characteristics very similar to fresh and "ready to eat" fruit, appropriate for immediate consumption. The purpose of this work was to evaluate the influence of citric and lactic acids on the production of osmotically dehydrated melon and on its final quality. Melon (Cucumis melo inodorus, cultivar Gold Mine) pieces of 40x30x15 mm were immersed in three types of dehydrating solutions (sucrose + citric acid, sucrose + lactic acid and control) of different concentrations (50 to 70ºBrix). Osmotic dehydration was carried out for up to three hours under controlled temperature (30 to 50ºC). The addition of acids had no significant influence on chroma parameters. However, solution concentration and process temperature increased lightness significantly. The fracture stress was weaker in processed samples as compared to fresh ones, but the fracture strain was much higher for samples treated with lactic acid at 50ºC, resulting in more viscoelastic but firmer products.
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spelling Quality of osmotically dehydrated melon in sucrose solutions with addition of acidsQualidade final de melão osmoticamente desidratado em soluções de sacarose com adição de ácidosCucumis melo inodorus; citric acid; lactic acid; dehydrationCucumis melo inodorus; ácido cítrico; ácido lático; desidratação The combination of osmotic dehydration and weak acids addition is a mild process that results in a final product with organoleptic characteristics very similar to fresh and "ready to eat" fruit, appropriate for immediate consumption. The purpose of this work was to evaluate the influence of citric and lactic acids on the production of osmotically dehydrated melon and on its final quality. Melon (Cucumis melo inodorus, cultivar Gold Mine) pieces of 40x30x15 mm were immersed in three types of dehydrating solutions (sucrose + citric acid, sucrose + lactic acid and control) of different concentrations (50 to 70ºBrix). Osmotic dehydration was carried out for up to three hours under controlled temperature (30 to 50ºC). The addition of acids had no significant influence on chroma parameters. However, solution concentration and process temperature increased lightness significantly. The fracture stress was weaker in processed samples as compared to fresh ones, but the fracture strain was much higher for samples treated with lactic acid at 50ºC, resulting in more viscoelastic but firmer products.A desidratação osmótica associada à adição de ácidos fracos representa uma alternativa de processamento brando, resultando em um produto com características sensoriais praticamente inalteradas e apropriado para o consumo imediato. O objetivo deste estudo foi avaliar a influência dos ácidos cítrico e lático na obtenção de melão osmoticamente desidratado e na qualidade final do produto. Pedaços de melão (Cucumis melo inodorus, cultivar: Gold Mine), de 40x30x15 mm, foram imersos em três tipos de soluções (sacarose + ácido cítrico, sacarose + ácido lático e sacarose) com diferentes concentrações de sacarose (50 a 70ºBrix). A desidratação osmótica foi realizada em temperatura controlada (30 a 50ºC) por até três horas. A adição de ácidos não influenciou significativamente na variação da cromaticidade. No entanto, a concentração da solução desidratante e a temperatura tiveram efeitos significativos no aumento da luminosidade do produto. A tensão na ruptura foi menor nas amostras processadas em relação à fruta fresca, porém a deformação na ruptura foi significativamente mais alta nas amostras tratadas com ácido lático a 50oC, fornecendo produtos mais viscoelásticos, porém mais firmes.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraArgandoña, Eliana Janet SanjinezNishiyama, CintiaHubinger, Míriam Dupas2002-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/6534Pesquisa Agropecuaria Brasileira; v.37, n.12, dez. 2002; 1803-1810Pesquisa Agropecuária Brasileira; v.37, n.12, dez. 2002; 1803-18101678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/6534/3591info:eu-repo/semantics/openAccess2014-07-21T17:15:15Zoai:ojs.seer.sct.embrapa.br:article/6534Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-07-21T17:15:15Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
Qualidade final de melão osmoticamente desidratado em soluções de sacarose com adição de ácidos
title Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
spellingShingle Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
Argandoña, Eliana Janet Sanjinez
Cucumis melo inodorus; citric acid; lactic acid; dehydration
Cucumis melo inodorus; ácido cítrico; ácido lático; desidratação
title_short Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
title_full Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
title_fullStr Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
title_full_unstemmed Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
title_sort Quality of osmotically dehydrated melon in sucrose solutions with addition of acids
author Argandoña, Eliana Janet Sanjinez
author_facet Argandoña, Eliana Janet Sanjinez
Nishiyama, Cintia
Hubinger, Míriam Dupas
author_role author
author2 Nishiyama, Cintia
Hubinger, Míriam Dupas
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Argandoña, Eliana Janet Sanjinez
Nishiyama, Cintia
Hubinger, Míriam Dupas
dc.subject.por.fl_str_mv Cucumis melo inodorus; citric acid; lactic acid; dehydration
Cucumis melo inodorus; ácido cítrico; ácido lático; desidratação
topic Cucumis melo inodorus; citric acid; lactic acid; dehydration
Cucumis melo inodorus; ácido cítrico; ácido lático; desidratação
description The combination of osmotic dehydration and weak acids addition is a mild process that results in a final product with organoleptic characteristics very similar to fresh and "ready to eat" fruit, appropriate for immediate consumption. The purpose of this work was to evaluate the influence of citric and lactic acids on the production of osmotically dehydrated melon and on its final quality. Melon (Cucumis melo inodorus, cultivar Gold Mine) pieces of 40x30x15 mm were immersed in three types of dehydrating solutions (sucrose + citric acid, sucrose + lactic acid and control) of different concentrations (50 to 70ºBrix). Osmotic dehydration was carried out for up to three hours under controlled temperature (30 to 50ºC). The addition of acids had no significant influence on chroma parameters. However, solution concentration and process temperature increased lightness significantly. The fracture stress was weaker in processed samples as compared to fresh ones, but the fracture strain was much higher for samples treated with lactic acid at 50ºC, resulting in more viscoelastic but firmer products.
publishDate 2002
dc.date.none.fl_str_mv 2002-12-01
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6534
url https://seer.sct.embrapa.br/index.php/pab/article/view/6534
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/6534/3591
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.37, n.12, dez. 2002; 1803-1810
Pesquisa Agropecuária Brasileira; v.37, n.12, dez. 2002; 1803-1810
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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