Performance of different process additives on the properties of mango powder obtained by drum drying
| Autor: | Karen Linelle de Oliveira, Vanessa Silva, Marta Gomes da Silva, Isabela Portelinha Tonin, Maria Isabel Berto, Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Chromatography General Chemical Engineering Pulp (paper) Dry basis food and beverages 04 agricultural and veterinary sciences engineering.material Maltodextrin 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Rheology 010608 biotechnology engineering Drum drying Food science Physical and Theoretical Chemistry Solubility Glass transition Water content |
| Zdroj: | Drying Technology. 36:355-365 |
| ISSN: | 1532-2300 0737-3937 |
| Popis: | The use of process additives was evaluated in the drum drying of commercial mango pulp, using corn starch, maltodextrin 10/20 DE, and glyceryl monostearate (GMS). The mass flow rate (MFR) and some powder properties were analyzed: moisture content, vitamin C, total phenolic compounds, carotenoids, β-carotene, glass transition temperature (Tg), hygroscopicity, solubility, color, rheological behavior and color of reconstituted pulp. The pulps presented non-Newtonian and pseudoplastic fluid behavior, while Tg values ranged from 29°C to 38°C. The process performed with 3% corn starch and 0.5% GMS (dry basis) resulted in greater MFR (8.0 ± 0.2 kg/h m2) and vitamin C retention (61.0 ± 0.7%). |
| Databáze: | OpenAIRE |
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