Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos / Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo)
| Autor: | Gustavo V. Barbosa-Cánovas, J.A. Meza-Velázquez, A.L. Sánchez de la Paz, J.A. Jiménez, Armando Quintero-Ramos, A. Anzaldúa-Morales |
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| Rok vydání: | 1998 |
| Předmět: |
0106 biological sciences
Blanching Chemistry General Chemical Engineering 04 agricultural and veterinary sciences medicine.disease 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Horticulture 0404 agricultural biotechnology 010608 biotechnology medicine Dehydration Food Science |
| Zdroj: | Food Science and Technology International. 4:159-167 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/108201329800400302 |
| Popis: | Low-temperature prolonged blanching was applied to sliced zucchini prior to dehydration. Treatment was optimized by a response surface method. The variables studied were: blanching temperature (50, 55, 65, 75 and 79 °C) and blanching time (23, 79, 30, 45, 60, 66 min). Color, texture (cutting force) and rehydration rate of the product were also evaluated. The optimum conditions for the texture, color (parameter b*) and rehydration rate (RR) of the pretreatment were: temper ature, 61-66 °C for 52-56 min. The prediction model was applied with these conditions and the following values were obtained: rehydration rate 5.14, texture 28.82 Newtons and the color para meter b' (blue-yellow) 34.0. The prediction models for maximum cutting force and parameter b* showed a significant fit ( p ≤ 0.05) of the experimental values and the prediction model for the RR showed a lack of fit ( p ≤ 0.05) whereas the parameters L* and a* were not affected significantly. These optimum conditions were verified experimentally, and the experimental values agreed very closely with the predicted values. |
| Databáze: | OpenAIRE |
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