Production of crystallized fruit from watermelon rind

Detalhes bibliográficos
Autor(a) principal: Gontero, Mauro M.
Data de Publicação: 2010
Outros Autores: Brandelli, Adriano, Noreña, Caciano Pelayo Zapata
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/77269
Resumo: The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey’s test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.
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spelling Gontero, Mauro M.Brandelli, AdrianoNoreña, Caciano Pelayo Zapata2013-08-23T01:46:41Z2010http://hdl.handle.net/10183/77269000761582The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey’s test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.El presente trabajo tuvo como objetivo el aprovechamiento de las cáscaras de sandía en la elaboración de productos cristalizados. Para esto fue eliminada la cutícula verde externa de la cáscara, cortadas en forma de cubo de aproximadamente 7 mm de lado, escaldado con agua en su temperatura de ebullición utilizando 0, 5 ó 10 minutos y dejados inmersos en una solución de cloruro de sodio. Posteriormente fueron sometidas a concentraciones crecientes de soluciones de sacarosa (30 a 72 °Brix) y deshidratadas en un secador a diferentes temperaturas (40, 60 y 80 °C). Los diferentes tratamientos fueron evaluados por un panel sensorial. El diseño experimental empleado fue el de bloques completos aleatorios y los resultados del análisis sensorial fueron evaluados por la prueba de comparación de medias de Tukey. Fue constatado que el tratamiento con mayor aceptabilidad, por parte del panel sensorial, fue la que había sido sometida a un escaldado de 5 minutos y deshidratado a 60 °C, cuyos valores de intensidad para la apariencia, sabor y gomosidad estuvieron entre 6 y 7.application/pdfengCiencia e investigación agraria. Santiago. Vol. 37, n. 2 (May/Aug. 2010), p. 55-60.MelanciaResíduos agroindustriaisDesidratação do alimentoOsmosisWatermelonDehydrationAgricultural wasteSandíaDeshidrataciónResiduo agroindustrialProduction of crystallized fruit from watermelon rindElaboración de productos cristalizados a partir de cáscaras de sandía Estrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000761582.pdf000761582.pdfTexto completo (inglês)application/pdf733130http://www.lume.ufrgs.br/bitstream/10183/77269/1/000761582.pdf5f61d94c2bfcb8fad3e092b6589f5954MD51TEXT000761582.pdf.txt000761582.pdf.txtExtracted Texttext/plain18166http://www.lume.ufrgs.br/bitstream/10183/77269/2/000761582.pdf.txt62fd394dd6151f9f7dede5c8ed93a200MD52THUMBNAIL000761582.pdf.jpg000761582.pdf.jpgGenerated Thumbnailimage/jpeg1859http://www.lume.ufrgs.br/bitstream/10183/77269/3/000761582.pdf.jpgf2f51d1036015bdab8a41c9142c696c0MD5310183/772692018-10-17 07:31:14.565oai:www.lume.ufrgs.br:10183/77269Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2018-10-17T10:31:14Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv Production of crystallized fruit from watermelon rind
dc.title.alternative.es.fl_str_mv Elaboración de productos cristalizados a partir de cáscaras de sandía
title Production of crystallized fruit from watermelon rind
spellingShingle Production of crystallized fruit from watermelon rind
Gontero, Mauro M.
Melancia
Resíduos agroindustriais
Desidratação do alimento
Osmosis
Watermelon
Dehydration
Agricultural waste
Sandía
Deshidratación
Residuo agroindustrial
title_short Production of crystallized fruit from watermelon rind
title_full Production of crystallized fruit from watermelon rind
title_fullStr Production of crystallized fruit from watermelon rind
title_full_unstemmed Production of crystallized fruit from watermelon rind
title_sort Production of crystallized fruit from watermelon rind
author Gontero, Mauro M.
author_facet Gontero, Mauro M.
Brandelli, Adriano
Noreña, Caciano Pelayo Zapata
author_role author
author2 Brandelli, Adriano
Noreña, Caciano Pelayo Zapata
author2_role author
author
dc.contributor.author.fl_str_mv Gontero, Mauro M.
Brandelli, Adriano
Noreña, Caciano Pelayo Zapata
dc.subject.por.fl_str_mv Melancia
Resíduos agroindustriais
Desidratação do alimento
topic Melancia
Resíduos agroindustriais
Desidratação do alimento
Osmosis
Watermelon
Dehydration
Agricultural waste
Sandía
Deshidratación
Residuo agroindustrial
dc.subject.eng.fl_str_mv Osmosis
Watermelon
Dehydration
Agricultural waste
dc.subject.spa.fl_str_mv Sandía
Deshidratación
Residuo agroindustrial
description The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey’s test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.
publishDate 2010
dc.date.issued.fl_str_mv 2010
dc.date.accessioned.fl_str_mv 2013-08-23T01:46:41Z
dc.type.driver.fl_str_mv Estrangeiro
info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/77269
dc.identifier.nrb.pt_BR.fl_str_mv 000761582
url http://hdl.handle.net/10183/77269
identifier_str_mv 000761582
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Ciencia e investigación agraria. Santiago. Vol. 37, n. 2 (May/Aug. 2010), p. 55-60.
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eu_rights_str_mv openAccess
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instname:Universidade Federal do Rio Grande do Sul (UFRGS)
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