| Autor: |
Yamato, Maira Akemi Casagrande, da Silva, Vanessa Martins, de Cássia Guerreiro Souza, Elaine, Ferrari, Cristhiane Caroline, Germer, Silvia Pimentel Marconi |
| Předmět: |
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| Zdroj: |
Drying Technology; 2020, Vol. 38 Issue 3, p361-375, 15p, 1 Diagram, 4 Charts, 4 Graphs |
| Abstrakt: |
The stability of mango flakes produced by drum drying, using two different additives at 3% dry basis (corn starch or maltodextrin 10DE), was evaluated. The process conditions were temperature at 135 °C and residence time of 20 seconds. Sorption isotherms at 25 and 35 °C were determined using a static gravimetric method, and the GAB model led to the best adjustment. The estimated shelf lives, based on the obtained isotherms, showed that a package with a high barrier to water vapor is required. The samples were stored under controlled conditions (RH = 60%, temperature = 25 and 35 °C for 200 days). Kinetic models for the variation of vitamin C content, total carotenoids, β-carotene, and color parameters (L*, a*, and b*) were obtained along the storage time. According to the results, the product with maltodextrin showed a more hygroscopic behavior and higher instability during the storage in comparison with the product with corn starch. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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