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Impregnation and drying to develop a melon snack enriched in calcium

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Abstract

Melon fortification with calcium by impregnation techniques using a vacuum and/or ultrasound and drying were combined to obtain a snack product. For the impregnation step, samples were immersed in a 2 g 100 mL−1 calcium chloride solution at 25 °C. The samples were dried at 60 °C and an air velocity of 2 m s−1. The influence of the impregnation method on drying kinetics, mass variation, calcium content, water activity, color, and texture was evaluated. All dried samples had reduced water activity. The vacuum impregnated (VI) melons presented higher mass gain and drying time. It resulted in the highest calcium incorporation, increasing up to 13 times the calcium concentration of the samples. The samples dried after submitted to VI showed the greatest differences in color and hardness. However, VI was the most effective technique for calcium incorporation, being the only one capable of producing fortified dried melon.

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adapted from Silva et al. 2016)

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Acknowledgements

The authors gratefully acknowledge UFPE (Federal University of Pernambuco), CAPES (Coordination for the Improvement of Higher Education Personnel, PROEX CAPES 1734-2015) and CNPq (National Council for Scientific and Technological Development) for the fellowships.

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Authors and Affiliations

  1. Departamento de Nutrição, Universidade Federal de Pernambuco, Av. Moraes Rego, s/n, Cidade Universitária, Recife, PE, 50670-901, Brazil

    Marina Hortência da Silva Barros de Oliveira & Edvaldo Vieira da Silva Júnior

  2. Departamento de Engenharia Química, Universidade Federal de Pernambuco, Av. Prof. Arthur de Sá, s/n, Cidade Universitária, Recife, PE, 50740-521, Brazil

    Antonio José Madureira Ferreira Filho, Edilene Souza da Silva, Fernanda Araújo Honorato & Patrícia Moreira Azoubel

  3. Departamento de Química Fundamental, Universidade Federal de Pernambuco, Av. Jornalista Aníbal Fernandes, s/n, Cidade Universitária, Recife, PE, 50740-540, Brazil

    Ana Paula Silveira Paim

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  1. Marina Hortência da Silva Barros de Oliveira
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  2. Antonio José Madureira Ferreira Filho
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  3. Edvaldo Vieira da Silva Júnior
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  4. Edilene Souza da Silva
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  5. Ana Paula Silveira Paim
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  6. Fernanda Araújo Honorato
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  7. Patrícia Moreira Azoubel
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Correspondence to Patrícia Moreira Azoubel.

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da Silva Barros de Oliveira, M.H., Ferreira Filho, A.J.M., da Silva Júnior, E.V. et al. Impregnation and drying to develop a melon snack enriched in calcium. J Food Sci Technol 58, 672–679 (2021). https://doi.org/10.1007/s13197-020-04581-5

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  • DOI: https://doi.org/10.1007/s13197-020-04581-5

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