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vol.39 número2SEGURIDAD ALIMENTARIA EN COLOMBIA Y MODELO RASCHVIVENCIAS SUBJETIVAS DE ADOLESCENTES CON OBESIDAD RESPECTO A SU TRATAMIENTO índice de autoresíndice de assuntospesquisa de artigos
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Revista chilena de nutrición

versão On-line ISSN 0717-7518

Resumo

OSTOS A, Sandra Liliana; DIAZ M, Amanda Consuelo  e  SUAREZ M, Héctor. EVALUATION PROCESS IN DIFFERENT CONDITIONS OF MANGO FORTIFICATION (Tommy Atkins) WITH CALCIUM BY VACUUM IMPREGNATION. Rev. chil. nutr. [online]. 2012, vol.39, n.2, pp.181-190. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182012000200007.

Vacuum impregnation is an effective technology for the incorporation of physiologically active compounds in a food porous matrix within the framework of minimally processed, providing new productfunctionality to meet the needs of improving the nutritional quality of micronutrient-deficient populations. Fresh mango cylinders were vacuum impregnated with a solution of calcium lactate 6 %% and 1 % calcium chloride, the process conditions (pressure and vacuum time) and sample size were defined by studying the interactions of which significantly affected parameters X and ee impregnation. The technique allowed the incorporation of37.6% (recommended daily intake) RDA of calcium in 200 g of fresh mango, variety Tommy Atkins, without affecting the sensory characteristics of the final product. The determination of calcium was performed by atomic absorption spectrophotometry. Process generated native fluid losses, expansion offruit and low levels ofX and ee by the presence of calcium ions in the soaked mango.

Palavras-chave : Fortified foods; minerals; fruits; functional foods; mangoes.

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