We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Vitamina C y color superficial en tomate y pimentón verde: efecto de los tratamientos térmicos.
- Authors
Cuastumal, H. G.; Ledesma, M. A.; Ordoñez, L. E.
- Abstract
The aim of this research was to determine the effect of heat treatment on the concentration of ascorbic acid and surface color in tomato and peppers. 100 g samples subjected to microwave cooking (800 w for 2 minutes), oven (200 °C) steam (97 °C) and water (98 °C) for 10 minutes, rapidly they cooled to 5 °C and we proceeded to determine the concentration of ascorbic acid, and the colorimetric coordinates CIEL*a*b*. Treatment with oven statistically showed the highest reduction of ascorbic acid to record losses of 80% of this antioxidant, and in green pepper, the cooking treatment with water method decreased the concentration of this micronutrient in 51.73%. On the other hand, thermal treatments did not affect the surface color of peppers and tomato fruits.
- Publication
Entre Ciencia e Ingeniería, 2016, Vol 10, Issue 20, p32
- ISSN
1909-8367
- Publication type
Academic Journal