INVESTIGADORES
MASCHERONI Rodolfo Horacio
congresos y reuniones científicas
Título:
Potato Fortified with Calcium
Autor/es:
R.J. SILVA PAZ; P.A. DELLA ROCCA; R.H. MASCHERONI
Lugar:
Cesena
Reunión:
Congreso; Food Innova 2017; 2017
Institución organizadora:
Universita di Bologna
Resumen:
Pulsed vacuum osmotic dehydration (PVOD) process can be used for the development of fortified products of fruits and vegetables, because impregnation with nutrients occurs. The PVOD and the addition of calcium have beneficial effects on the maintenance of the product texture (1). The presence of ascorbic acid enhanced calcium impregnation in the first OD hours (2). The aim of the work was to impregnate potato cubes with calcium lactate during PVOD. They were packed with a trilaminated film in a modified atmosphere. The loss of calcium was analyzed after 90 days of freezing at -18 °C. Parameters related to texture were determined, as wells as the stability product to microbial spoilage.
