Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

Alles, M.; Tessaro, Isabel Cristina; Noreña, Caciano Pelayo Zapata

doi:10.1590/s1516-89132013000600019

Cited by 8 publications

(2 citation statements)

References 59 publications

(74 reference statements)

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“…This is probably associated with the rapidity of the drying process, which prevents easy crystallization. Other studies have also reported amorphous characteristic for inulin with different polymerization degrees (Kalaivani & Suja, 2018;Silva & Meireles, 2015), for oligofructose (Alles, Tessaro, & Norena, 2013), and spray-dried skim milk powder (Yazdanpanah & Langrish, 2016).…”

Section: X-ray Diffractionmentioning

confidence: 85%

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Dantas¹,

Verruck²,

Canella³

et al. 2021

LWT

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Section: X-ray Diffractionmentioning

confidence: 85%

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Dantas¹,

Verruck²,

Canella³

et al. 2021

LWT

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“…In general, the inulin extract is commercialized as a powder because of its easier transportation, storage, and consumption. Processes for obtaining the inulin extract powder usually involve the steps of liquid extraction through diffusion, filtration, and concentration by evaporation and drying (Srinameb, Nuchadomrong, Jogloy, Patanothai, & Srijaranai, 2015;Alles, Tessaro, & Zapata Noreña, 2013;Toneli, Park, Negreiros, & Murr, 2010). For this purpose, many drying techniques including freeze-drying, spouted bed drying, and spray drying have been proposed.…”

mentioning

confidence: 99%

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Namavar

Chayjan

Parian

et al. 2018

J Food Process Engineering

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In the present study, we performed a simultaneous optimization of various inlet temperatures, vacuum pressures, and maltodextrin concentrations to produce chicory root inulin extract powder by the novel approach of ongoing ultrasonic vacuum spray drying. To obtain the optimum conditions, we used a central composite face‐centered design of response surface methodology (RSM). Performing this drying approach in a vacuumed drying chamber required lower temperatures compared to the conventional dryers. We used 4–6% (wt/vol) maltodextrin concentrations at inlet temperatures of 50, 65, and 80 °C and vacuum pressures of 20, 35, and 50 kPa and evaluated the following responses: total phenolic content (TPC), total flavonoids concentration (TFC), DPPH radical scavenging capacity, moisture content, bulk density, wettability, and solubility. We found that the highest desirability (0.646) was achieved at an inlet temperature, vacuum pressure, and maltodextrin concentration of 50 °C, 20 kPa, and 4.7%, respectively. Practical applications In this research, we developed an ultrasonic vacuum spray dryer (UVSD) that performs spray drying in a vacuum chamber at lower temperatures than the conventional spray drying. This procedure can be considered as a novel technique to produce powder from the Chicory Root (Cichorium intybus L.) Aqueous Extract. Minimization of the oxidative and thermal stresses during the drying is the main advantage of this process. Drying conditions were optimized by using a central composite face‐centered design of response surface methodology (RSM) to improve the chemical and physical properties of the produced powder. Nutritional and pharmaceutical properties of the chicory root are associated with their special chemical composition such as high levels of polyphenolic compounds. Drying temperature was reduced via controlling the vacuum condition in the drying chamber of the UVSD such that to continuously obtain a powder rich in heat‐sensitive ingredients.

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Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

et al. 2016

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In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.

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Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology

Abstract: Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting

Cited by 8 publications

References 59 publications

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

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