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Effetto dei diversi metodi di essiccazione sul valore nutrizionale della frutta

Effetto dei diversi metodi di essiccazione sul valore nutrizionale della frutta

Boshra Varastegani

94,86 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786209551529
94,86 €
IVA incluido
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La papaya (Carica papaya L.) è uno dei frutti tropicali più importanti prodotti nei paesi tropicali di tutto il mondo. La papaya è ricca di valori nutrizionali e ha un potenziale nella produzione di biscotti. L’obiettivo dello studio era determinare gli effetti dei metodi di essiccazione sulle proprietà fisico-chimiche e sulla valutazione sensoriale della papaya. L’altro obiettivo dello studio era determinare gli effetti delle proprietà fisico-chimiche e della valutazione sensoriale dei biscotti a base di farina di polpa di papaya (PPuF) quando sostituita parzialmente con farina di frumento al 15, 30 e 50 %, rispettivamente. Inoltre, sono state valutate le composizioni chimiche, le proprietà antiossidanti e funzionali della PPuF e confrontate con la farina di frumento commerciale (WF). I risultati hanno mostrato che diversi metodi di essiccazione hanno effetti significativi (P

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