Enhancing the texture and nutritional value of pumpkin dessert/jam through vacuum impregnation pre‐treatment with calcium and vitamin D3
Elif Buse Taş,
Oguz Gursoy,
Yusuf Yilmaz
Abstract:This study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre‐treatment and assessing the quality characteristics of the resulting desserts/jams. Slices were subjected to immersion or VI pre‐treatments for 30, 60, and 90 min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time. The highest impregnated calcium (58.17 mg/100 g fw) and vitamin D3 contents (6.02 mg/100 g dm) were … Show more
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