Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue

Autores
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point.
Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
CUCURBITA MOSCHATA DUCHESNE EX POIRET
FUNCTIONAL FOODS
IRON FORTIFICATION
EDIBLE COATING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30402

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network_name_str CONICET Digital (CONICET)
spelling Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissueGenevois, Carolina ElizabethFlores, Silvia Karinade Escalada Pla, Marina FranciscaCUCURBITA MOSCHATA DUCHESNE EX POIRETFUNCTIONAL FOODSIRON FORTIFICATIONEDIBLE COATINGhttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point.Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2014-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30402Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue; Elsevier Science; LWT - Food Science and Technology; 58; 2; 3-2014; 563-5700023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.03.020info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814001704info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:29Zoai:ri.conicet.gov.ar:11336/30402instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:20:29.678CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
title Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
spellingShingle Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
Genevois, Carolina Elizabeth
CUCURBITA MOSCHATA DUCHESNE EX POIRET
FUNCTIONAL FOODS
IRON FORTIFICATION
EDIBLE COATING
title_short Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
title_full Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
title_fullStr Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
title_full_unstemmed Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
title_sort Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue
dc.creator.none.fl_str_mv Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author Genevois, Carolina Elizabeth
author_facet Genevois, Carolina Elizabeth
Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author_role author
author2 Flores, Silvia Karina
de Escalada Pla, Marina Francisca
author2_role author
author
dc.subject.none.fl_str_mv CUCURBITA MOSCHATA DUCHESNE EX POIRET
FUNCTIONAL FOODS
IRON FORTIFICATION
EDIBLE COATING
topic CUCURBITA MOSCHATA DUCHESNE EX POIRET
FUNCTIONAL FOODS
IRON FORTIFICATION
EDIBLE COATING
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point.
Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied. Response surface methodology was performed in order to analyze the effect of Fe and AA incorporation into the formulation on: water loss (WL) and solid gain (SG) during the dry infusion process, color changes (ΔE) and the dehydration percentage during subsequent air drying process. The results showed that the presence of Fe and/or AA promoted SG and WL during the dry infusion and also, weight changes during the air drying process (PP). An increase of the color changes was also observed. In turn, it was possible to obtain predictive equations for the parameters studied. The application of edible coating based on tapioca starch on pumpkin product was also tested showing a protective effect from the pumpkin color view point.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30402
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue; Elsevier Science; LWT - Food Science and Technology; 58; 2; 3-2014; 563-570
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30402
identifier_str_mv Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue; Elsevier Science; LWT - Food Science and Technology; 58; 2; 3-2014; 563-570
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.03.020
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814001704
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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