Research Article
Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup
Table 1
Experimental conditions used in the calcium impregnation treatments.
| Treatment | Mineral source | Concentration (% w/w) | Temperature (°C) | pH |
| T1 | Calcium gluconate | 0.5 | 30 | 6.2 | T2* | Calcium gluconate | 1.5 | 30 | 6.2 | T3 | Calcium gluconate | 0.5 | 45 | 6.2 | T4 | Calcium gluconate | 1.5 | 45 | 6.2 | T5 | Calcium lactate | 0.5 | 30 | 8.4 | T6* | Calcium lactate | 1.5 | 30 | 8.4 | T7 | Calcium lactate | 0.5 | 45 | 8.4 | T8* | Calcium lactate | 1.5 | 45 | 8.4 | T9* | Calcium gluconate | 2.2 | 45 | 4.2 | T10* | Calcium gluconate | 2.2 | 45 | 6.0 | T11* | Calcium lactate | 1.5 | 45 | 4.2 | T12* | Calcium lactate | 1.5 | 45 | 6.0 |
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Selected experiences to evaluate the effect of cooking in syrup on fruit calcium content and tissue firmness.
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