Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray¿dried lemon juice powder
| Autor: | Andrea Escotto Tejada, Yanilka Alcantara Marte, Yulisa Alcantara Marte, Gaspar Francisco Ros Berruezo |
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| Rok vydání: | 2018 |
| Předmět: |
Spray dried
Morphology (linguistics) Materials science lemon powder morphology spray drying Citrus paradisi glass transition temperature 04 agricultural and veterinary sciences Maltodextrin 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology chemistry Spray drying Lemon juice Particle size Food science Glass transition Food Science |
| Zdroj: | DIGITUM. Depósito Digital Institucional de la Universidad de Murcia instname DIGITUM: Depósito Digital Institucional de la Universidad de Murcia Universidad de Murcia Food Science & Nutrition, 6(6):1473-1478 |
| Popis: | The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf as a drying aid, on morphology, particle size and glass transition temperature of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp (0.4%, 0.8%, 1.2%, 1.6% and 2.0% (w/w)) and maltodextrin DE 10 (1.2%, w/w) were evaluated as encapsulant agents. The obtained data were evaluated by one‐way ANOVA using Statistix version 8.0. For the means separation, the Tukey's test was applied with a 95% reliability. The morphology of the particles was described. According to the results, by applying different levels of coating agent in lemon juices, powder particles with different sizes (from 3.07 to 6.20 μm) and shapes (spherical, irregular and shrunken or reduced) are obtained; however, their glass transition temperature is not modified, finding values between 37.43 and 38.64°C. |
| Databáze: | OpenAIRE |
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