| Grant number: | 07/00809-3 |
| Support Opportunities: | Scholarships in Brazil - Scientific Initiation |
| Effective date (Start): | May 01, 2007 |
| Effective date (End): | April 30, 2008 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology - Food Engineering |
| Principal Investigator: | Maria Aparecida Mauro |
| Grantee: | Ana Karla Rebes Gonçalves |
| Host Institution: | Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil |
Abstract Drying pumpkin slices (Cucurbita moschata), blanched or not as well as oil sprayed, or covered by edible coating and seasoned sauces will be investigated with an aim to obtain a dry-pumpkin product ready to eat. The effects of blanching, the edible coatings addition and drying temperatures, on the process efficiency and on physic-chemical and sensory properties will be evaluated with a view to improve the quality of the final product. (AU) | |
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