Accelerated Storage, Shelf Life and Color of Mango Powder

Jaya, S.; Das, H.

doi:10.1111/j.1745-4549.2005.00012.x

Cited by 78 publications

(70 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Non-enzymatic browning in cheddar cheese powder during storage in the range of 20-40°C was found to follow zero-order reaction kinetics with activation energies and Q 10 values being in the range of 15.1-22.3 kcal/ mol and 2.2-3.5, respectively (Kilic et al 1997). Similarly, in another study, it was reported that change in colour of mango powder during storage follows first-order reaction kinetics (Jaya and Das 2005).…”

Section: Introductionmentioning

confidence: 76%

Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model

et al. 2012

View full text Add to dashboard Cite

Pearl millet, dairy whitener and sugar powder were blended for preparing pearl millet kheer mix. Pearl millet based kheer mix samples were stored at 8, 25, 37 and 45°C under nitrogen flushing environment. Changes in HMF and TBA formation in the dry mix and sensory changes in reconstituted kheer were studied upto 180 days. In fresh dry mix, the average value of HMF recorded was 4.87 μmol/g which increased to 11.23, 13.67, 18.13, and 21.43 μmol/g at 8, 25, 37 and 45°C, respectively after 180 days of storage. From an initial value of 0.067, the TBA value increased to 0.219, 0.311, 0.432 and 0.613 at 532 nm at 8, 25, 37 and 45°C, respectively after 180 days of storage. Data generated from the chemical kinetics of HMF and TBA development that progressed during storage of pearl millet kheer mix were modeled using Arrhenius equations to predict the shelf life of the product. Changes in HMF and TBA followed first order reaction kinetics. It was found that the potential shelf life of the pearl millet based kheer mix was 396 days at 8 and 288 days at 25°C, respectively.

show abstract

Section: Introductionmentioning

confidence: 76%

Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model

et al. 2012

View full text Add to dashboard Cite

show abstract

“…To improve the handling properties of the powders, food grade anti-caking agents (e.g., tricalcium phosphate, silicon dioxide, silicates, phosphates, salts of stearic acid and modified carbohydrates) are also often added together with the drying ingredients (Peleg and Hollenbech 1984;Roos and Karel 1991a;Slade and Levine 1991;Roos 1995;Bhandari et al 1997;Jaya and Das 2005;Jaya et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, sticky point temperature can be increased by increasing T g . A sticky-point temperature meter developed by Lazar et al (1956) is used by several authors to measure sticky point temperature (Downton et al 1982;Wallack and King 1988;Buhler and Liedy 1989;Jaya and Das 2005). The test assesses the influence of temperature and moisture content on powder cohesion and is mainly applicable to nearly dry powders.…”

Section: Introductionmentioning

confidence: 99%

Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders

Jaya

Das

2008

Food Bioprocess Technol

Self Cite

130

View full text Add to dashboard Cite

Principal components present in fruits are low molecular weight sugars and some organic acids. They have low glass transition temperature (T g ) and are very hygroscopic in their amorphous state, so the dry product becomes sticky. Water acts as a plasticizer and decreases the glass transition temperature of the product with the increase in moisture content and water activity. To overcome this problem, ingredients having high T g value, such as maltodextrin, and food grade anti-caking agents were added to prepare vacuum dried fruit powders. The relationship between T g and a w provides a simple method for prediction of safe storage temperature at different relative humidities environment. Food powders namely, mango, pineapple, and tomato (3-4% w.b moisture content) were produced by mixing with maltodextrin and tri calcium phosphate at predetermined levels before drying. The relationship among glass transition temperature (T g ), sticky point temperature (T s ), moisture content and water activity of the three powders was represented in a stability/mobility diagram to find out safe storage conditions. Glass transition temperature of the fruit powders were interpreted in terms of the Gordon-Taylor model for verification. Glass transition and sticky point temperatures were compared by plotting them in a graph against moisture content.

show abstract

“…Another important strategy is addition of carbohydrate polymers to hygroscopic food powders, before or after drying [10][11][12] . The mechanisms by which these carbohydrates may contribute to storage stability of hygroscopic powders are based on different factors that may also be superimposed, which are as follows: (1) competing with host powder components for moisture; (2) acting as a physical barrier between particles, even without completely covering the powder surface; (3) increasing the glass transition temperature (T g ) of the amorphous phase; (4) by forming a moistureprotective barrier on the surface of otherwise hygroscopic particles 1,10 .…”

Section: Introductionmentioning

confidence: 99%

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Telis

Martínez‐Navarrete

2009

Food Biophysics

View full text Add to dashboard Cite

Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated at different vapor pressure atmospheres, giving samples with water activity between zero and 0.84. The mechanical properties of the powders were assessed by confined compression, and the compressed samples were subjected to color analysis. The maximum force attained during the compression and the color coordinates were related to water activity and glass transition temperature, and a single value of ΔT=T−T g could be taken as the critical limit to the safe storage of the powders, regardless of their composition. The results indicated that from the perspective of the time at which deleterious changes would take place in powders stored at certain ambient conditions and exposed to certain rate of water uptake, the collapse of the powder would precede browning development.

show abstract

Accelerated Storage, Shelf Life and Color of Mango Powder

Cited by 78 publications

References 15 publications

Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model

Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model

Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Contact Info

Product

Resources

About