Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)

Escalada, Marina F. de; Ponce, Nora M.A.; Stortz, Carlos A.; Gerschenson, Lía Noemi; Rojas, Ana M.

doi:10.1016/j.lwt.2006.08.006

Cited by 124 publications

(86 citation statements)

References 38 publications

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“…The residue protein content, which can be estimated by multiplying the total nitrogen content by the conversion factor 6.25, was 4.83 ± 0.09%. This value was lower than those corresponding to pumpkin pulp(De Escalada Pla, Ponce, Stortz, Gerschenson & Rojas, 2007).…”

contrasting

confidence: 63%

Agro-industrial residue from starch extraction of Pachyrhizus ahipa as filler of thermoplastic corn starch films

López

Versino

Villar

et al. 2015

Carbohydrate Polymers

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contrasting

confidence: 63%

Agro-industrial residue from starch extraction of Pachyrhizus ahipa as filler of thermoplastic corn starch films

López

Versino

Villar

et al. 2015

Carbohydrate Polymers

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“…The functional properties of quince fiber fractions obtained through different treatments were investigated because of their importance in relation to nutritional quality of food fibers and functionality as food ingredient in product development (de Escalada Pla et al, 2007). Functional properties of fibers are related to the structure-composition of constituent polysaccharides, and are influenced by porosity and particle size of the material (Femenia et al, 1997).…”

Section: Functional Propertiesmentioning

confidence: 99%

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Escalada

Uribe

Fissore

et al. 2010

Journal of Food Engineering

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“…Pumpkins are also important sources of dietary fiber. Enriched fiber products were obtained from C. moschata Duchesne ex Poiret which were found to have a remarkable hydration capacity and adequate values of glucose retention (de Escalada Pla et al 2007). Consumer demand for processed foods that preserve their original properties has increased.…”

Section: Introductionmentioning

confidence: 99%

Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata)

Filho

Frascareli

Mauro

2016

Food Bioprocess Technol

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With the aim of making food drying processing data and their evaluation available, this work entails evaluating the air-drying kinetics of fresh pumpkin slices and those pre-treated by applying an edible pectin coating or blanching. The drying kinetics of the fresh, blanched, and pectin-coated pumpkin slices were evaluated at 60 and 70°C with air velocities of 0.85 and 1.70 m s −1 . The effects of the pre-treatments and drying parameters on moisture diffusivity were investigated. Under the drying conditions studied, a constant-rate period was found and the falling-rate period was described by the diffusion equation. In order to take shrinkage into account, shrinkage coefficients were incorporated in an approximate way, using the analytical solution of Fick's equation. The highest constant drying rate values were obtained for the blanched samples, followed by the coated samples and finally the fresh samples. Constant drying rates demonstrated that this period did not significantly influence the estimate of the effective diffusion coefficients. It was shown that the water diffusivity of the coating was high, but only slightly increased the drying time, thus not affecting drying efficiency. Conversely, blanching promoted more water transfer and enhanced drying efficiency. It was concluded that coating and blanching at the temperatures and velocities studied were promising for use as pre-treatments in the drying of pumpkins. Keywords Drying rate . Diffusivity . Shrinkage . Fick's equation Nomenclature A Surface area (m 2 ) α Fitting constant (dimensionless) D eff Effective diffusion coefficients of water (m 2 ⋅s −1 ) Bi M Mass transfer Biot number (dimensionless) e Thickness (m) kDrying rate constant (s −1 ) (Eq. 10 and 12) and (s −n ) (Eq. 11) k G Mass transfer coefficient (kg water⋅m −2 ⋅s −1 ⋅Pa −1 ) m s Dry sample mass (kg) n Number of terms of the series (Eq. 6); fitting constant (dimensionless) (Eq. 11); and number of observations (Eq. 13); N c Constant flow of evaporated water (kg water⋅m −2 ⋅s −1 ) P Mean percent error (%)Air velocity (m⋅s −1 ) w 0 Water content, w.b. (kg water⋅kg −1 wet matter) X Fractional or residual moisture, dry basis (dimensionless) X Water content, d.b. (kg water⋅kg −1 dry solids) X c Critical water content (kg water⋅kg −1 dry solids) X t ð Þ Mean fraction of the water mass, d.b. (kg water⋅kg −1 dry solids) y Experimental or calculated value γ n Roots of the transcendent equation tg(γ) = 1/γBi M

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Composition and functional properties of enriched fiber products obtained from pumpkin (Cucurbita moschata Duchesne ex Poiret)

Cited by 124 publications

References 38 publications

Agro-industrial residue from starch extraction of Pachyrhizus ahipa as filler of thermoplastic corn starch films

Agro-industrial residue from starch extraction of Pachyrhizus ahipa as filler of thermoplastic corn starch films

Influence of the isolation procedure on the characteristics of fiber-rich products obtained from quince wastes

Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata)

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