Efeito da umidade sobre a microestrutura da inulina em pó

Toneli, Juliana Tófano de Campos Leite; Park, Kil Jin; Murr, Fernanda Elizabeth Xidieh; Negreiros, Alessandra Alves

doi:10.1590/s0101-20612008000100018

Cited by 21 publications

(14 citation statements)

References 3 publications

(6 reference statements)

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“…2A). Toneli et al (2008) evaluated the effect of humidity on spray-dried chicory inulin microstructure and observed individual spherical particles, similar to images obtained at this experiment for commercial FOS at low humidity levels (until a w of 0.31 and equilibrium moisture of 6.26 %) ( Fig. 2C and 2D).…”

Section: Scanning Electron Microscopysupporting

confidence: 63%

“…Ronkart et al (2006) observed that a commercial spray-dried chicory roots inulin in the powder state was formed by amorphous spherical that agglomerated and formed a continuous mass at a w higher than 0.56. Toneli et al (2008) observed a change in powder color from whitish to yellowish with the increase in humidity. The yacon saccharides powder's color also presented a tendency to yellow, as was indicated by the positive b* value of 1.02±0.03.…”

Section: Scanning Electron Microscopymentioning

confidence: 98%

“…The microstructures of the yacon saccharidespowder and of commercial FOS were visualized by the SEM using the method recommended by Toneli et al (2008), which consisted of weighing approximately one gram of sample onto double faced adhesive tape fixed to a metal stub. The samples were viewed under the equipment TM3000, Hitachi High Technologies Corporation (Tokyo, Japan) operating at 15 kV.…”

Section: Scanning Electron Microscopy and Energydispersive X-ray Specmentioning

confidence: 99%

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

Alles

Tessaro

Noreña

2013

Braz. arch. biol. technol.

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Section: Scanning Electron Microscopysupporting

confidence: 63%

Section: Scanning Electron Microscopymentioning

confidence: 98%

Section: Scanning Electron Microscopy and Energydispersive X-ray Specmentioning

confidence: 99%

See 1 more Smart Citation

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

Alles

Tessaro

Noreña

2013

Braz. arch. biol. technol.

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“…5a), one can observe that the WHC of the MP decreased with inulin addition as compared to the values obtained for the controls (FMPA0 and F/TMPA0, respectively), evidencing the presence of weak either inulin-water or starch-water-inulin interactions. In contrast, the structural analysis of the inulin powder demonstrated high hygroscopicity (Toneli et al, 2008). In any case the E w in the FMPA0 and F/TMPA0 samples were also quite high, again indicating weak starch-water interactions in these systems.…”

Section: Effect Of Inulin Concentration Cryoprotectant Addition and mentioning

confidence: 84%

Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

Álvarez¹,

Fernández²,

Solas

et al. 2011

Journal of Food Engineering

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“…At the end of the process, it is essential to know the properties of the powder in order to evaluate the influence of drying parameters on the characteristics and stability of the end product (Toneli et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Stability of cactus-pear powder during storage

Galdino

Figueirêdo

Queiroz

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe stability of cactus-pear powder, obtained by the process of spray drying for 40 days, was evaluated under controlled conditions of relative air humidity (83%) and temperature (25 and 40 °C). The whole pulp was characterized with regard to its physico-chemical parameters: pH, total titratable acidity, soluble solids, water content, total solids, ashes, reducing sugars, total sugars, non-reducing sugars, luminosity, redness, yellowness and water activity. The stored samples in powder were evaluated every 10 days for water content, water activity, total titratable acidity and color (luminosity, redness and yellowness). The whole pulp was slightly acidic and perishable, due to the high water content. During storage, the packages did not prevent water absorption, thus increasing water content and, consequently, water activity. Yellowness oscillated along the storage time, but the predominance of the yellow color was not affected.Estabilidade do figo-da-índia em pó durante o armazenamento R E S U M OA estabilidade do figo-da-índia em pó obtido pelo processo de secagem por aspersão durante 40 dias foi avaliada em condições controladas de umidade relativa (83%) e temperatura (25 e 40 °C). A polpa integral foi caracterizada quanto aos parâmetros físico-químicos: pH, acidez total titulável, sólidos solúveis totais, teor de água, sólidos totais, cinzas, açúcares redutores, açúcares totais, açúcares não-redutores, luminosidade, intensidade de vermelho, intensidade de amarelo e atividade de água. As amostras em pó armazenadas foram avaliadas a cada 10 dias de acordo com o teor de água, atividade de água, acidez total titulável e cor (luminosidade, intensidade de vermelho e intensidade de amarelo). Verificou-se que a polpa integral se apresentou pouco ácida e perecível devido ao elevado teor de água. Durante o armazenamento as embalagens não evitaram a absorção de água, aumentando, assim, o teor de água e, consequentemente, a atividade de água; a intensidade de amarelo sofreu oscilações durante o armazenamento, porém a predominância da cor amarela não foi afetada.

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Efeito da umidade sobre a microestrutura da inulina em pó

Cited by 21 publications

References 3 publications

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

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

Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

Stability of cactus-pear powder during storage

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