Production of crystallized fruit from watermelon rind

The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated wit...

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Autores principales:	Gontero,Mauro, Brandelli,Adriano, Zapata Noreña,Caciano
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2010
Materias:	osmosis watermelon dehydration agricultural waste
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200006
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spelling	oai:scielo:S0718-162020100002000062010-10-14Production of crystallized fruit from watermelon rindGontero,MauroBrandelli,AdrianoZapata Noreña,Caciano osmosis watermelon dehydration agricultural waste The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey's test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.37 n.2 20102010-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200006en10.4067/S0718-16202010000200006
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	osmosis watermelon dehydration agricultural waste
spellingShingle	osmosis watermelon dehydration agricultural waste Gontero,Mauro Brandelli,Adriano Zapata Noreña,Caciano Production of crystallized fruit from watermelon rind
description	The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C). Products were then analyzed by a sensory panel. The experimental design used was randomized blocks and the results were analyzed by the Tukey's test. The best acceptance of the sensory panel was for the product obtained by 5 minutes blanching followed by drying at 60 °C, whose intensity values for appearance, flavor and gummosis were between 6 and 7.
author	Gontero,Mauro Brandelli,Adriano Zapata Noreña,Caciano
author_facet	Gontero,Mauro Brandelli,Adriano Zapata Noreña,Caciano
author_sort	Gontero,Mauro
title	Production of crystallized fruit from watermelon rind
title_short	Production of crystallized fruit from watermelon rind
title_full	Production of crystallized fruit from watermelon rind
title_fullStr	Production of crystallized fruit from watermelon rind
title_full_unstemmed	Production of crystallized fruit from watermelon rind
title_sort	production of crystallized fruit from watermelon rind
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000200006
work_keys_str_mv	AT gonteromauro productionofcrystallizedfruitfromwatermelonrind AT brandelliadriano productionofcrystallizedfruitfromwatermelonrind AT zapatanorenacaciano productionofcrystallizedfruitfromwatermelonrind
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Production of crystallized fruit from watermelon rind

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