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Retention of short chain fatty acids under drying and storage conditions Ciênc. Tecnol. Aliment.
Souza,Alexandre Santos; Rocha-Leão,Maria Helena; Borges,Soraia Vilela; Cirillo,Marcelo Ângelo; Cornejo,Félix Emílio Prado; Couri,Sônia.
Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Microencapsulation; Spray drying; Swiss cheese flavor.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300039
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