Research Article
Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup
Table 3
Calcium content and relative firmness of fresh papaya, treated papaya and cooked papaya in syrup.
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Treated fruit = fruit samples with 4 h of impregnation treatment. Results are expressed as means ± standard deviation. Values with different letters indicate significant differences () between treatments with calcium gluconate (T2, T9 and T10) or calcium lactate (T8, T11 and T12). |