2020
DOI: 10.1590/1981-6723.25419
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Abstract: This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. … Show more

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Cited by 9 publications
(2 citation statements)
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References 56 publications
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“…Padzil et al ( 28 ) also observed that the L * value of the treated purple sweet potato extract increased with the incorporation of MD as the MD initially has a white color ( L * = 98.18 ± 0.15), whereas the redness (+ a * ) of the treated purple sweet potato extract was significantly decreased as the concentration of MD increased. The increase in lightness and a reduction in chroma (color saturation) could be attributed to the dilution effect ( 55 ). The same trend was obtained for powdered pink guava with MD ( 56 ) and tamarind pulp with MD–SPI ( 57 ).…”
Section: Resultsmentioning
confidence: 99%
“…Padzil et al ( 28 ) also observed that the L * value of the treated purple sweet potato extract increased with the incorporation of MD as the MD initially has a white color ( L * = 98.18 ± 0.15), whereas the redness (+ a * ) of the treated purple sweet potato extract was significantly decreased as the concentration of MD increased. The increase in lightness and a reduction in chroma (color saturation) could be attributed to the dilution effect ( 55 ). The same trend was obtained for powdered pink guava with MD ( 56 ) and tamarind pulp with MD–SPI ( 57 ).…”
Section: Resultsmentioning
confidence: 99%
“…Furthermore, the characteristic bands at 1639 cm −1 and 1358 cm −1 can be attributed to the angular straining of OH bonds (referring to absorbed water) and angular straining of C-H bonds, respectively. Bands at 1147 cm −1 , 1076 cm −1 and 927 cm −1 were observed in the characteristic carbohydrate absorption region, referring to C-O-C and C-O deformations [ 54 , 55 ]. The microparticle spectra of beetroot soup microencapsulated in maltodextrin, regardless of the polysaccharide ratio used for microencapsulation, can be attributed predominantly to maltodextrin.…”
Section: Discussionmentioning
confidence: 99%