INVESTIGADORES
GERSCHENSON Lia Noemi
congresos y reuniones científicas
Título:
Functional Food Preparation from Pumpkin (Cucumis moschata Duch)
Autor/es:
MARINA DE ESCALADA PLA; ANA M. ROJAS; LÍA GERSCHENSON
Lugar:
Saltillo, Méjico
Reunión:
Congreso; Food Science and Food Biotechnology in Developing Countries II International Congress; 2006
Institución organizadora:
Instituto Tecnológico de Durango, Méjico
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.
