INVESTIGADORES
DE ESCALADA PLA Marina Francisca
congresos y reuniones científicas
Título:
Functional Food Preparation from Pumpkin (Cucumis Moschata, Duch)
Autor/es:
NEGRO J. ; DE ESCALADA PLA M.; ROJAS AM,; GERSCHENSON LN
Lugar:
Saltillo
Reunión:
Congreso; Food Science and Food Biotechnology in developing countries. 2nd. International Congress; 2006
Institución organizadora:
Mexican Association of Food Science
Resumen:
A ready-to-eat functional food was developed using pumpkin (Cucumis moschata, Duch.) as fibre rich-matrix supporting iron. There were no significant differences in texture between pumpkin cylinders containing or not iron. Only slight differences in color could be detected with presence of iron. L-(+)-ascorbic acid was lost almost completely after 23 days of storage and iron incorporated showed a 100% bioavailability.
