Effect of processing conditions on calcium content, firmness, and color of papaya in syrup
- Autores
- Lovera, Nancy Noelia; Ramallo, Laura Ana; Salvadori, Viviana Olga
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería - Materia
-
Química
Calcium
Papaya
Texture
Cooking in syrup - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/3.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/102474
Ver los metadatos del registro completo
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Effect of processing conditions on calcium content, firmness, and color of papaya in syrupLovera, Nancy NoeliaRamallo, Laura AnaSalvadori, Viviana OlgaQuímicaCalciumPapayaTextureCooking in syrupCalcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2014-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf100-108http://sedici.unlp.edu.ar/handle/10915/102474enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/33447info:eu-repo/semantics/altIdentifier/url/https://www.hindawi.com/journals/jfp/2014/603639/info:eu-repo/semantics/altIdentifier/issn/2356-7384info:eu-repo/semantics/altIdentifier/doi/10.1155/2014/603639info:eu-repo/semantics/altIdentifier/hdl/11336/33447info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/Creative Commons Attribution 3.0 Unported (CC BY 3.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:01Zoai:sedici.unlp.edu.ar:10915/102474Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:02.115SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
title |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
spellingShingle |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup Lovera, Nancy Noelia Química Calcium Papaya Texture Cooking in syrup |
title_short |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
title_full |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
title_fullStr |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
title_full_unstemmed |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
title_sort |
Effect of processing conditions on calcium content, firmness, and color of papaya in syrup |
dc.creator.none.fl_str_mv |
Lovera, Nancy Noelia Ramallo, Laura Ana Salvadori, Viviana Olga |
author |
Lovera, Nancy Noelia |
author_facet |
Lovera, Nancy Noelia Ramallo, Laura Ana Salvadori, Viviana Olga |
author_role |
author |
author2 |
Ramallo, Laura Ana Salvadori, Viviana Olga |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Química Calcium Papaya Texture Cooking in syrup |
topic |
Química Calcium Papaya Texture Cooking in syrup |
dc.description.none.fl_txt_mv |
Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Facultad de Ingeniería |
description |
Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/102474 |
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http://sedici.unlp.edu.ar/handle/10915/102474 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
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openAccess |
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http://creativecommons.org/licenses/by/3.0/ Creative Commons Attribution 3.0 Unported (CC BY 3.0) |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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