Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

Cano-Chauca, Milton Nobel; Stringheta, Paulo César; Ramos, Afonso Mota; Cal‐Vidal, José

doi:10.1016/j.ifset.2005.05.003

Cited by 791 publications

(521 citation statements)

References 18 publications

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“…These values were similar to those found for spray dried açai and mango juices (TONON et al, 2009;Cano-CHAUCA ET al., 2005) and higher than those found for spray dried pomegranate juice (VARDIN; YASAR, 2012).…”

Section: Solubilitysupporting

confidence: 89%

“…The solvent trap rheometer accessory was used during measurements in order to prevent solvent evaporation. Flow curves were obtained from three shear rate ramps carried out in the following order: increasing-decreasing-increasing shear rate in the range from 0.1 s -1 to 250 s -1 (CANO-CHAUCA et al, 2005). The rheograms were analysed according to an empirical model of the flow curves, corresponding to the second (decreasing) shear rate ramp, and the apparent viscosity was calculated as the correlation between shear stress (σ) to shear rate (γ).…”

Section: Mixture Viscositymentioning

confidence: 99%

“…Solubility was determined according to the Eastman and Moore method (1984) as cited by Cano-Chauca et al (2005), with some modifications. 100 mL of distilled H 2 O were transferred to a blender jar.…”

Section: Solubilitymentioning

confidence: 99%

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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Section: Solubilitysupporting

confidence: 89%

Section: Mixture Viscositymentioning

confidence: 99%

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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show abstract

“…The residence time of particles in the spray dryer does not usually exceed 30 seconds. Microstructure analyses reported by Cano-Chauca et al (2005) showed that the powders of mango juices obtained through spray drying using maltodextrin, gum arabic, and waxy starch presented characteristics of amorphous particles.…”

Section: Mathematical Developmentmentioning

confidence: 99%

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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“…However, many possible solutions have been presented to solve this problem such as changing the dimension of the dryer and add polymers which modifies some properties of the products in a way that it increases the temperature in which its particles stick to the dryer walls lessening the problem (BHANDARI; DATTA; HOWES, 1997;BORGES et al, 2002;CANO-CHAUCA et al, 2005;MARA -RIGHETTO;NETTO, 2005;ROUSTAPOUR;HOSSEINALIPOUR;GHOBADIAN, 2006). Other factors that contribute to the manufacturing of high quality powder tomato are raw material and its pre-treatment, the powder processing, the proper processing machine, and the operation condition of the dryer (MASTERS, 1991;MILLER;LUCAE, 1999).…”

Section: Introductionmentioning

confidence: 99%

Influence of spray drying conditions on the physical properties of dried pulp tomato

Souza¹,

Borges²,

Magalhães

et al. 2009

Ciênc. Tecnol. Aliment.

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Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

Cited by 791 publications

References 18 publications

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Influence of spray drying conditions on the physical properties of dried pulp tomato

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