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| Lima,Natalia Duarte de; Afonso,Marcos Rodrigues Amorim; Costa,José Maria Correia da; Carvalho,Juliane Doering Gasparin. |
| ABSTRACT Mixing acerola pulp with whey, a by-product of the dairy industry, led to this study, whose aim was the development of a powdered beverage mix of acerola pulp, whey and maltodextrin (DE20). To determine the proportions of the mixture, a simplex-centroid mixture design was used. Different proportions of the mixture were dehydrated in a spray dryer at 175 °C. The results were evaluated in relation to hygroscopicity, moisture and ascorbic acid. Higher proportions of whey and pulp increased hygroscopicity and moisture, while maltodextrin reduced these parameters. An increase in pulp content raised the levels of ascorbic acid. The proportions (m m-1) of 50% acerola pulp, 25% whey and 25% maltodextrin resulted in significantly lower hygroscopicity (8.25... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spray dryer; Mixture design; Stability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400578 |
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| Costa,Laiana Oliveira; Lara Junior,Jovan Marques; Costa,José Maria Correia da; Afonso,Marcos Rodrigues Amorim; Rodrigues,Sueli; Wurlitzer,Nédio Jair. |
| ABSTRACT The aim of this work was to study the stability of powdered mango pulp obtained through the process of lyophilisation, as well as its structural characteristics using electron microscopy analysis. In response to an earlier experimental design using maltodextrin concentrations of 0%, 10%, 20% and 30% and periods of 24 and 30 hours, the condition of 20% maltodextrin and 24 hours drying was chosen as the best for drying mango in a freeze dryer. The stability study was therefore carried out using powdered mango pulp obtained under the above best-drying conditions, stored for 90 days and monitored every two weeks by analysis of the moisture, ascorbic acid content, b* colorimetric parameter and hygroscopicity. Storage was at room temperature (27 °C) in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Maltodextrin; Hygroscopicity; Microstructure. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000200251 |
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| Bezerra,Tânya Sulamytha; Costa,José Maria Correia da; Afonso,Marcos Rodrigues Amorim; Maia,Geraldo Arraes; Rocha,Érica Milô de Freitas Felipe. |
| A manga, embora muito apreciada pelos seus aspectos nutricionais e sensoriais, é altamente perecível e requer técnicas peculiares para sua conservação e comercialização. Nesse contexto, este trabalho teve por objetivos avaliar o comportamento higroscópico dos pós de manga das variedades Coité e Espada por meio das isotermas de adsorção e também analisar as características físico-químicas dessas variedades de manga nas formas in natura e em pó. Os resultados indicaram que os pós de manga não mostraram diferença significativa em relação às características físico-químicas, exceto para o valor de pH. Contrariamente, nas amostras in natura, apenas o pH não apresentou diferença significativa. Entre os modelos matemáticos utilizados para ajuste das isotérmicas de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica L; Isoterma de adsorção; Modelos matemático. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010001000022 |
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| Araújo,Tayla Maria Ramos; Farias,Michael Douglas Lemos; Afonso,Marcos Rodrigues Amorim; Costa,José Maria Correia da; Eça,Kaliana Sitonio. |
| ABSTRACT The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut pulp with different concentrations of maltodextrin. Samples containing 0, 5, 10 and 15% (m/m) maltodextrin were lyophilized, and the flow index (FI), wall friction angles and densities were determined. The microstructure of the powders was evaluated by scanning electron microscopy (SEM). The samples containing 0 and 5% maltodextrin showed 1.87 FI, classifying them as very cohesive powders, and those containing 10 and 15% cohesive powder showed 2.12 and 2.43 FI, respectively. The powder densities... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flow index; Cohesiveness; Powder density.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100402 |
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