Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

http://sites.bsyse.wsu.edu/tang/main/publications/pdfdocs/articles-published/tang213.pdf

Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents.

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil.

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, we used mango juice with 12 °Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.

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

The effets of the drying temperature on the color and texture attributes of dried banana were determined during the drying process because there is little information on quality parameters for color and texture involved during this process. Air temperatures of 50°C, 60°C and 70°C were used with a drying air speed of 1.5 m/s. The color was evaluated electronically using a colorimeter. The banana color varied during the drying process, presenting different values L, a and b coordinates for each drying temperature applied. The color of the dried product was most altered at 70°C, whereas 50°C and 60°C presented less color alteration. Texture was evaluated using texture analysers and varied during the drying process, reaching cutting force values (texture parameter) between 1.37 and 1.48 kgf for the three drying temperatures at the end of the process.

Color and texture change during banana drying (Musa spp nanica)

Se estudiaron las caracteristicas fisico-quimicas, sensoriales y microbiologicas de la bebida lactea elaborada con 50, 60 y 70% de suero. Los analisis fisico-quimicos para la leche desnatada, suero ricota y bebida lactea fueron: acidez titulable, lactosa, grasa, extracto seco y proteina. La acidez titulable, el pH y la lactosa tambien se realizaron durante el tiempo de almacenamiento durante un periodo de 28 dias. Los tests de aceptacion con consumidores determinaron que hubo diferencia estadistica entre los tratamientos, siendo la formulacion con el 50% la que obtuvo mayor aceptabilidad sensorial, situandose entre los terminos hedonicos «gusto ligeramente» y «gusto mucho». Los resultados del analisis microbiologico determinaron bajo numero de microorganismos, mientras que la curva de crecimiento de microorganismos para las tres formulaciones no presento diferencia significativa (p<0,05) para la viabilidad minima de los microorganismos.

Elaboración de una bebida láctea a partir del suero ricota

In this research, we seek to study the physico-chemical, sensorial and microbiological characteristics of the raisin-banana for the dry temperatures of 50, 60, and 70 °C. The physico-chemical analysis were: humidity, pH, acidness, total soluble solids, water activity, diameter, length and color. The tests of acceptability with consumers showed no significant differences within the samples situating the averages within the hedonic scale of nine points in I like slightly and I like a lot indicating then a good acceptability of the product. The microbiological results of the product newly dried and after being dried for about 30 days showed a small number of microorganisms having molds and yeast less than 10 ufc and for fecal and total coliforms less than 3 NMP/g.

Milton Cano-Chauca

Papers

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

Color and texture change during banana drying (Musa spp nanica)

Elaboración de una bebida láctea a partir del suero ricota

Análisis físico-químico, sensorial y microbiológico de la banana pasa