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

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 ef...

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Detalles Bibliográficos
Autores principales: Genevois, C., Flores, S., De Escalada Pla, M.
Formato: JOUR
Materias:
Cucurbita moschata Duchesne ex Poiret
Edible coating
Functional foods
Iron fortification
Coatings
Colorimetry
Drying
Food additives
Iron
Cucurbita moschata
Infusion process
Predictive equations
Protective effects
Response surface methodology
Ascorbic acid
Manihot esculenta
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v58_n2_p563_Genevois
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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