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| Gomes,Maron Stanley Silva Oliveira; Polachini,Tiago Carregari; Lopes Filho,José Francisco; Romero,Javier Telis. |
| ABSTRACT Equilibrium moisture data from the powdered pulp of Spondias mombin, L., both with and without additives - 58% maltodextrin (MD) or 58% gum arabic (GA) - were determined at 20, 30, 40 and 50 °C, using the static gravimetric method for a water activity range of 0.06 to 0.90. The resulting isotherms were sigmoidal and typical Type III, with the Guggenheim-Anderson-de-Boer model (GAB) adjusted to the experimental data for equilibrium moisture vs water activity. The addition of additives was shown to affect the isotherms in such a way that, for the same water activity, samples of CP+GA and CP+MD showed a lower equilibrium moisture content and were not affected by the variations in temperature. The isosteric heat of sorption for the cajá powder with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Isotherms; Maltodextrin; Gum arabic Water activity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000400584 |
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| Jorge,Tamara de Souza; Polachini,Tiago Carregari; Dias,Liara Silva; Jorge,Neuza; Telis-Romero,Javier. |
| Avocado oil is rich in bioactive compounds, which can improve human health by acting as an antioxidant. It may be extracted from different varieties of avocado, such as Margarida and Hass varieties, each of them with particular characteristics. Aiming to evaluate the differences between them, avocado fruits and pulps from these were analyzed according to their physicochemical characteristics. After extracted, the oils had their bioactive characteristics studied and rheological behavior determined through a rotational rheometer. They were then compared to commercial avocado oil. The fruits of Margarida variety had greater size, higher weight (664.51 g), and higher pulp yield (72.19%) than Hass variety, which showed higher lipid content (65.29 g/100 g dry... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Margarida; Hass; Fatty acids; Newtonian fluid; Arrhenius. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000400390 |
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