Desidratação osmótica de palmito de pupunha seguido de secagem como alternativa de renda para pequenos produtores

Fonseca, Gláucia Valéria Mariano; Vasconcelos, Ana Beatriz Cardoso Pinho; Ramos, Gaspar Dias Monteiro; Rodrigues, Alba Regina Pereira

doi:10.34117/bjdv6n3-210

Cited by 1 publication

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Osmotic dehydration (OD) is a unitary operation that promotes the impregnation of carbohydrates in fruits. This process is carried out by immersing fruit in a hypertonic solution, resulting in the loss of water from the food to the solution and the gain of solids in the food from the solution [6,[9][10][11][12] . Some procedures can be used to improve the OD process.…”

Section: Introductionmentioning

confidence: 99%

The impact of the use of vacuum and calcium lactate on the osmotic dehydration of papaya with isomaltulose solution

Macedo,

Corrêa,

Pedrozo

et al. 2023

Braz. J. Hea. Rev.

View full text Add to dashboard Cite

Papayas are one of the most consumed fruits in the world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated the influence of the application of vacuum and the addition of calcium lactate in an osmotic solution of isomaltulose (35%) on the OD of papaya. Papaya cubes with an edge length of 10 mm were immersed in osmotic solutions, with or without calcium lactate, for a total time of 300 min, with or without application of vacuum during the first 20 min, totaling four treatments. The osmotic processes reduced the moisture content (MC) and water activity and caused a change in the color of the papaya. The application of vacuum caused greater shrinkage and color change. Calcium lactate impregnation increased the water loss (WL), weight reduction (WR), hardness, and chroma of the papaya and reduced the solid gain (SG), MC and shrinkage. Therefore, OD proved to be an appealing alternative for the production of papaya predehydrated and enriched with isomaltulose and calcium.

show abstract