Physical and chemical stability of Refractance Window®–dried mango (Philippine ‘Carabao’ var.) powder during storage
| Autor: | Shyam S. Sablani, O. A. Caparino, John K. Fellman, Juming Tang, Joseph R. Powers, C. I. Nindo, B. D. Mathison, Boon P. Chew |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Materials science Waste management biology General Chemical Engineering chemistry.chemical_element 04 agricultural and veterinary sciences biology.organism_classification Ascorbic acid 040401 food science 01 natural sciences Nitrogen 0404 agricultural biotechnology Nutrient chemistry 010608 biotechnology Carabao Chemical stability Gas composition Food science Physical and Theoretical Chemistry Water content |
| Zdroj: | Drying Technology. 35:25-37 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2016.1157601 |
| Popis: | The effect of packaging atmosphere, storage temperature, and time on the physical and chemical stability of Refractance Window® (RW)-dried mango powder was evaluated over a period of 12 months. RW-dried mango powder with a moisture content of 0.037 ± 0.001 kg water/kg dry solids was stored at 5, 22 and 45°C for 12 months using air or nitrogen flush packaging. Headspace gas composition in the package, moisture content, color, ascorbic acid (AA), β-carotene, and microstructures of powder was measured at months 0, 6, and 12. The mango powder stored at 45°C suffered discoloration and ascorbic acid and β-carotene degradation after 6 and 12 months of storage in both air packaging and nitrogen flush packaging, while powder stored at 5 and 22°C had reduced nutrient degradation and preserved color of mango powder for both packaging conditions. Replacing the air inside the package with nitrogen was effective in preserving AA in mango powder stored at 22 and 5°C. Nitrogen flushing also reduced the percentage... |
| Databáze: | OpenAIRE |
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