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| Registros recuperados: 12 | |
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| Costa,Janaina de Paula da; Rocha,Érica Milô de Freitas Felipe; Costa,José Maria Correia da. |
| This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. The results obtained for the three powder treatments (15, 30 and 45% of maltodextrin) were, respectectively: water activity (0.19a±0.00; 0.20a±0.00; 0.18a±0.01); moisture (1.17c±0.12; 1.47b±0.05; 1.82a±0.06); pH (3.75a±0.05; 3.73a±0.06; 3.70a±0.03); soluble solids (89.67a±0.00; 89.84a±0.00; 90.00a±0.06); acidity (3.01a±0.02; 1.91b±0.03;... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maltodextrin; Drying; Annona muricata. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400003 |
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| Pedro,Maria Angélica Marques; Telis-Romero,Javier; Telis,Vânia Regina Nicoletti. |
| The sorption behavior of dry products is generally affected by the drying method. The sorption isotherms are useful to determine and compare thermodynamic properties of passion fruit pulp powder processed by different drying methods. The objective of this study is to analyze the effects of different drying methods on the sorption properties of passion fruit pulp powder. Passion fruit pulp powder was dehydrated using different dryers: vacuum, spray dryer, vibro-fluidized, and freeze dryer. The moisture equilibrium data of Passion Fruit Pulp (PFP) powders with 55% of maltodextrin (MD) were determined at 20, 30, 40 and 50 ºC. The behavior of the curves was type III, according to Brunauer's classification, and the GAB model was fitted to the experimental... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Water activity; Maltodextrin; Freeze drying; Spray drying; Vaccum drying; Vibrofluidized bed. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400024 |
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| BÖGER,Bruna Raquel; GEORGETTI,Sandra Regina; KUROZAWA,Louise Emy. |
| Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Microencapsulation; Grape seed oil; Antioxidant activity; Maltodextrin; Encapsulation efficiency; Lipid oxidation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263 |
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| AHOUEI,Mohamad Hossein; POURAHMAD,Rezvan; MOGHARI,Ali Akbarian. |
| Abstract The aim of this study was to produce sugar-free whipping cream with desirable quality. Rebaudioside A and isomalt were used as a sucrose substitute and maltodextrin to adjust the taste and texture of the whipping cream. Samples containing different amounts of rebaudioside A, isomalt and maltodextrin (50% Rebaudioside A+50%Isomalt, 50% Rebaudioside A +50%Maltodextrin, 50% Rebaudioside A +25%Isomalt+25% Maltodextrin, 60% Rebaudioside A +40%Isomalt, 60% Rebaudioside A +40% Maltodextrin, 60% Rebaudioside A +20%Isomalt+20% Maltodextrin) were stored for two months. During storage, the syneresis of the samples decreased, but the viscosity increased significantly (p ≤ 0.05). The lowest syneresis value was recorded for the sample containing 60%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Isomalt; Maltodextrin; Rebaudioside A; Whipping cream. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100170 |
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| Rodrigues,Leticia M.; Januário,Jaqueline G. B.; Santos,Suelen S. dos; Bergamasco,Rita; Madrona,Grasiele S.. |
| ABSTRACT This study aimed to produce microcapsules using ‘jabuticaba’ byproduct through lyophilization, and evaluate the stability of the powder, intended for use in gelatin. Three formulations were prepared, including the pure lyophilized extract (E), capsule with maltodextrin (CapM), and capsule with maltodextrin and xanthan gum (CapMG). The storage stability was evaluated at 4 and 25 ºC, and in the presence and absence of light, regarding color parameters, phenolic compounds and monomeric anthocyanins. The microencapsulated powders were applied in gelatin and analyzed for sensorial acceptance. Following an investigation of the storage stability of the three powders at 4 °C for 60 days, the sample that presented the best result was then analyzed at 25 ºC... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Myrtaceae; Bioactive compounds; Lyophilization; Maltodextrin; Xanthan gum. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000600424 |
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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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| 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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| Registros recuperados: 12 | |
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