Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup
In this study the effect of fruit ripeness on the calcium retention and the firmness of papaya in syrup were investigated. The fruits in syrup were developed from pretreated papaya samples. The pretreatment consisted in an impregnation stage using isotonic solutions of calcium lactate, and the subse...
| Main Authors: | , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2013
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400 |
| _version_ | 1814554243836674048 |
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| author | Lovera, Nancy N. Ramallo, Laura A. Salvadori, Viviana O. |
| author_facet | Lovera, Nancy N. Ramallo, Laura A. Salvadori, Viviana O. |
| author_sort | Lovera, Nancy N. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | In this study the effect of fruit ripeness on the calcium retention and the firmness of papaya in syrup were investigated. The fruits in syrup were developed from pretreated papaya samples. The pretreatment consisted in an impregnation stage using isotonic solutions of calcium lactate, and the subsequent cooking of the samples in sucrose syrup. In addition, green fruit without pretreatment was processed as a control. It was cooked in syrup with addition of 1.5% of calcium lactate and without calcium. Calcium content, color and firmness were measured in fresh fruit, pre-treated and processed samples.. Experimental results showed that during the pretreatment, green and ripe fruits increased their calcium content in 84.1 and 103.2 mg Ca/100g fresh fruit, respectively. |
| format | Online |
| id | ojs-article-400 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2013 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-4002020-03-06T10:54:37Z Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup Efecto de la cocción y del grado de maduración de frutas de mamón (Carica papaya L.) sobre la calidad del mamón en almibar Lovera, Nancy N. Ramallo, Laura A. Salvadori, Viviana O. Calcium Texture Pretreatment Impregnation Papaya in syrup Calcio Textura Pre-tratamiento Impregnación Mamón en almíbar In this study the effect of fruit ripeness on the calcium retention and the firmness of papaya in syrup were investigated. The fruits in syrup were developed from pretreated papaya samples. The pretreatment consisted in an impregnation stage using isotonic solutions of calcium lactate, and the subsequent cooking of the samples in sucrose syrup. In addition, green fruit without pretreatment was processed as a control. It was cooked in syrup with addition of 1.5% of calcium lactate and without calcium. Calcium content, color and firmness were measured in fresh fruit, pre-treated and processed samples.. Experimental results showed that during the pretreatment, green and ripe fruits increased their calcium content in 84.1 and 103.2 mg Ca/100g fresh fruit, respectively. El presente trabajo tiene como objetivo estudiar el efecto del grado de maduración de la fruta y la cocción sobre la retención de calcio y la firmeza del mamón en almíbar. Para los ensayos se emplearon frutas en dos grados de maduración distintos. La elaboración de frutas en almíbar se realizó con un tratamiento previo. El pre-tratamiento consistió en impregnar la fruta en soluciones isotónicas de lactato de calcio y la cocción se realizó en solución de sacarosa. Además se realizaron ensayos de elaboración del producto por cocción de frutas verdes frescas, sin pre-tratamiento, en almíbar con adición de 1,5% de lactato de calcio y en almíbar sin adición de calcio. Se midió el contenido de calcio y la firmeza en la fruta fresca, pre-tratada y pos-cocción. Los resultados experimentales indicaron que durante el pre-tratamiento las frutas verde y madura ganan 84,1 y 103,2 mg Ca/100g fruta fresca, respectivamente. Durante la cocción se retiene un 52,8% y 65,6% del calcio ganado, en fruta verde y madura respectivamente. Facultad de Ciencias Exactas, Químicas y Naturales 2013-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400 Argentine Journal of Science and Technology; Vol. 20 No. 1 (2013); 44-51 Revista de Ciencia y Tecnología; Vol. 20 Núm. 1 (2013); 44-51 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400/317 Derechos de autor 2013 Revista de Ciencia y Tecnología |
| spellingShingle | Calcium Texture Pretreatment Impregnation Papaya in syrup Calcio Textura Pre-tratamiento Impregnación Mamón en almíbar Lovera, Nancy N. Ramallo, Laura A. Salvadori, Viviana O. Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title | Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title_alt | Efecto de la cocción y del grado de maduración de frutas de mamón (Carica papaya L.) sobre la calidad del mamón en almibar |
| title_full | Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title_fullStr | Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title_full_unstemmed | Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title_short | Effect of cooking and fruit ripening of papaya (Carica papaya L.) on quality of papaya in syrup |
| title_sort | effect of cooking and fruit ripening of papaya carica papaya l on quality of papaya in syrup |
| topic | Calcium Texture Pretreatment Impregnation Papaya in syrup Calcio Textura Pre-tratamiento Impregnación Mamón en almíbar |
| topic_facet | Calcium Texture Pretreatment Impregnation Papaya in syrup Calcio Textura Pre-tratamiento Impregnación Mamón en almíbar |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/400 |
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Effect of processing conditions in changes of calsium levels and firmness of papaya (carica papaya l.) in syrup