2017
DOI: 10.1590/1981-6723.8515
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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Abstract: 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 desi… Show more

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Cited by 5 publications
(3 citation statements)
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“…The spraydrying technique requires good adjustment for work conditions and also appropriate for solutions contain active components. The most important factors of succeeding in the drying process are the log on/off temperature, the ratio of spray, pressure average and the concentration of solid material (Gallo et al, 2011;Santana et al, 2018). The spray-drying is characterized to remove water at limits of 96 % and it works for αhelixes unfolding that leads to form random coils.…”
Section: The Drying Of Whey Proteinsmentioning
confidence: 99%
“…The spraydrying technique requires good adjustment for work conditions and also appropriate for solutions contain active components. The most important factors of succeeding in the drying process are the log on/off temperature, the ratio of spray, pressure average and the concentration of solid material (Gallo et al, 2011;Santana et al, 2018). The spray-drying is characterized to remove water at limits of 96 % and it works for αhelixes unfolding that leads to form random coils.…”
Section: The Drying Of Whey Proteinsmentioning
confidence: 99%
“…The optimal drying operating variable were noticed at 20% maltodextrin, 130°C input temperature, 75°C output temperature and 22,000 rpm spraying speed. Audirene et al 67 optimized the spray dehydration of jussara pulp with the support of modified starch and whey protein concentrate by input temperature from 140°C to 200°C. The input temperature 170°C was recommended.…”
Section: Influence Of Carrier Agents On Physicochemical Property Of Hmentioning
confidence: 99%
“…Juçara fruit has been identified as a "superfruit" due to its nutritional (fatty acids, dietary fiber, protein, and minerals) and bioactive (mainly phenolic compounds) composition. The total lipid content in juçara fruits is between 9.75 and 27.36%, with a predominance of monounsaturated fatty acids (45.5%-56.8% of the total lipid content), mainly oleic acid [14,15]. Protein varies between 3.07 and 5.34%, while dietary fiber ranges from 4.39-5.40% [15,16].…”
Section: Introductionmentioning
confidence: 99%