Production of crystallized fruit from watermelon rind
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , |
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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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 |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/77269 |
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000761582 |
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http://hdl.handle.net/10183/77269 |
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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. |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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Repositório Institucional da UFRGS |
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