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|Type:||Artigo de periódico|
|Title:||Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melon Pieces with Sucrose and Calcium Lactate Solutions|
|Abstract:||The effect of calcium lactate on the cellular structure and mechanical properties of osmodehydrated melon pieces with sucrose solutions was studied. Samples were treated with sucrose solutions (40 or 60 degrees Brix) containing calcium lactate (0 to 20 g kg-1). The salt had a remarkable effect on the stress at failure and the cellular structure of fruits, resulting in structural preservation when used at concentrations of up to 10 g kg-1. Salt concentrations above 15 g kg-1 as well as the treatment performed with sucrose solution alone promoted cytoplasm plasmolysis and cell wall damages. Fruits processed with sucrose solutions at 60 degrees Brix with or without calcium lactate showed good sensory acceptance, while fruits treated with sucrose solutions at 40 degrees Brix presented statistically significant lower scores at calcium concentrations above 15 g kg-1.|
|Editor:||Taylor & Francis Inc|
|Citation:||International Journal Of Food Properties. Taylor & Francis Inc, v. 13, n. 1, n. 112, n. 130, 2010.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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