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Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters

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Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters

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dc.contributor.author Gras Romero, María Luisa es_ES
dc.contributor.author Vidal Brotons, Daniel José es_ES
dc.contributor.author Vásquez-Forttes, Fresia Alejandra es_ES
dc.contributor.editor 11th International Congress on Engineering and Food (ICEF 11) es_ES
dc.date.accessioned 2016-11-15T08:29:29Z
dc.date.available 2016-11-15T08:29:29Z
dc.date.issued 2011
dc.identifier.issn 2211-601X
dc.identifier.uri http://hdl.handle.net/10251/74008
dc.description.abstract [EN] This project is part of a study on the process of production of 4th range Iceberg lettuce leaves enriched with Ca using the vacuum impregnation (VI) technique. The objectives of this work were (i) to verify if it is possible that a 250 g portion of impregnated lettuce leaves provides the same quantity of Ca (300 mg) as a 250 mL glass of milk, and (ii) to analyze the effects of VI on some quality parameters of the lettuce leaves: water activity, humidity, soluble solids content, real and apparent densities, pH, optical and mechanical properties, and respiration rate. For the study, three zones of the whole lettuce leaf were differentiated (on a longitudinal axis), because of the different distribution of the vascular system: apical (A), medium (M) and basal (B). Iceberg lettuce leaves with a global content of 169 mg of Ca in 250 g of impregnated product were obtained. A fresher, shinier product is obtained without presenting differences in colour. In average, Ca enrichment doesn’t affect significantly the mechanical behaviour. The respiration rates and the respiratory quotient remain almost unchanged in the A area, whereas in the M area the intake of O2 increases lightly, without change in the production of CO2, and both respiratory rates increase notably in the B area, with an important decrease in the respiratory quotient, indicating that the operation seems to prevent the fermentative anaerobic routes. The study shows it seems possible to obtain a Ca enriched product, being a possible alternative to dairy products. The industrial application of this process should include the control of the hydric state of the vegetable material, to increase impregnation capacity and reduce its variability. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Procedia Food Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Functional foods es_ES
dc.subject Vacuum impregnation es_ES
dc.subject Physicochemical properties es_ES
dc.subject Mechanical properties es_ES
dc.subject Respiration rates es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.profoo.2011.09.227
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Gras Romero, ML.; Vidal Brotons, DJ.; Vásquez-Forttes, FA. (2011). Production of 4th range iceberg lettuce enriched with calcium. Evaluation of some quality parameters. Procedia Food Science. 1:1534-1539. doi:10.1016/j.profoo.2011.09.227 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.conferencename 11th International Congress on Engineering and Food (ICEF) es_ES
dc.relation.conferencedate MAY 22-26, 2011 es_ES
dc.relation.conferenceplace Athens, GREECE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.profoo.2011.09.227 es_ES
dc.description.upvformatpinicio 1534 es_ES
dc.description.upvformatpfin 1539 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 1 es_ES
dc.relation.senia 207834 es_ES


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