COLOR AND ASCORBIC ACID DEGRADATION ON OSMOTIC DEHYDRATED KIWIFRUIT

Authors

  • BOGDAN DEMCZUK JUNIOR Universidade Federal do Paraná
  • DIANA THOMÉ FACHIN Pontifícia Universidade Católica do Paraná
  • ROSEMARY HOFFMANN RIBANI Universidade Federal do Paraná
  • RENATO JOÃO SOSSELA DE FREITAS Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v26i2.13278

Keywords:

KIWI, DESIDRATAÇÃO OSMÓTICA, COR, ÁCIDO ASCÓRBICO, DEGRADAÇÃO.

Abstract

This work studied color and ascorbic acid degradation on osmotic dehydration of kiwifruit. The fruits, submitted to three kinds of chemical pretreatments (calcium chloride, citric acid and ascorbic acid) were dehydrated

with sucrose solution at 50°Brix during 150 minutes in a thermostatic bath at 40°C under agitation of 70 rpm. The parameters degradation reactions a* and total color variation (DE*) presented the best fit on first order kinetic model. The pretreatment with calcium chloride propitiated better maintenance of the green color of kiwifruit slices during the process. Vitamin C values presented average losses of about 40% until the end of dehydration. Citric and ascorbic acid treatments propitiated the highest vitamin C levels maintenance of kiwifruit slices.

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How to Cite

JUNIOR, B. D., FACHIN, D. T., RIBANI, R. H., & DE FREITAS, R. J. S. (2008). COLOR AND ASCORBIC ACID DEGRADATION ON OSMOTIC DEHYDRATED KIWIFRUIT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(2). https://doi.org/10.5380/cep.v26i2.13278

Issue

Vol. 26 No. 2 (2008)

Section

Artigos

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