Product characteristics and quality of bovine blood‐enriched dried vegetable paste

Rocha, Silvia Faria da; Rodrigues, Marla Cristina Kappaun; Monte, Micheli L.; Larrosa, Ana Paula Quites; Pinto, Luiz Antônio de Almeida

doi:10.1002/jsfa.6678

Cited by 4 publications

(4 citation statements)

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“…All the vegetables and the soybean oil were purchased on local market (Rio Grande, RS, Brazil), and the whey powder was donated by the University of Vale do Taquari (Lajeado, RS, Brazil). The constituents were choice based on its phytochemical contents and their availabilities throughout the year, and its centesimal compositions and caloric values were determined in previous work (Rocha et al 2014).…”

Section: Feedstock Formulation and Obtaining Of Whey Enriched Vegetamentioning

confidence: 99%

“…The restricted nutrients were carbohydrates, proteins, lipids and caloric value, the minimum and maximum limits established as restrictions were of 0.50-0.70 (g g -1 ), 0.15-0.20 (g g -1 ), 0.04 (g g -1 ), and 2.00-5.00 (kcal g -1 ), respectively. The lipid content was set at a concentration of 0.04 g g -1 according to previous work (Rocha et al 2014), which showed a good circulation of the polyethylene inert particles in the bed, then, it was not necessary to vary this restriction. The software allowed to perform the optimization, being that the objective function was of the protein content maximization.…”

Section: Feedstock Formulation and Obtaining Of Whey Enriched Vegetamentioning

confidence: 99%

“…Drying assays of the whey enriched vegetable paste were performed on a spouted bed cell with cone-cylindrical geometry, built on previous work (Rocha et al 2014), and the inert bed was of polyethylene particles. The total drying time of each assays was of 6 h. The drying fluid was air, heated by an electric system of 2400 W with thermostatic control, supplied by a radial blower (Ibram, model CR0850, Brazil) of 7.5 HP.…”

Section: Drying Assaysmentioning

confidence: 99%

“…Together, with demand for healthy foods and the advancement of the processing technologies, the whey proteins show great importance in supplementation of food formulations (Qi et al 2017). The protein enrichment of vegetal paste can be performed feasible by linear programming, because this tool establishes an optimal mixture of several variables, through mathematical models, respecting the linear function of effectiveness, satisfying the desired set of linear restrictions (Rocha et al 2014;Larrosa et al 2015). The basic idea of linear programming is to find the maximum or minimum of a goal under linear restrictions.…”

Section: Introductionmentioning

confidence: 99%

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Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation

et al. 2018

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The vegetable paste was optimized by the protein content maximization through incorporation of whey using the linear programming, with linear restrictions functions. The enriched paste was dried in a spouted bed of cone-cylindrical geometry, at different conditions, and the dried powder products were analyzed by the functional, nutritional, bioactive, chemical, thermal and morphological properties and, also its rehydration characteristics were evaluated. The best results were found in the assay performed at inlet drying air temperature of 100 °C and in paste solids concentration of 10% (w/w). In these drying conditions, the values were of protein solubility of 26.5 ± 0.1% (w/w), water holding capacity 10.8 ± 0.1 g g, protein digestibility of 84.9 ± 2.2% (w/w), total phenolic compounds 7.72 ± 0.1 mg g, antioxidant activity of 75.7 ± 0.2% of DPPH inhibition. The glass transition temperature was in range of 97.3 °C, due to the lactose non-caramelization, this fact aided in the functionality of the bed. The powder morphology presented irregular and rough structure, with particles size lower than 100 μm and, with a low crystallinity index (12.8%). The rehydration constant value was found as 16.5 min, showing the rapidity with that the water diffused into the powder in the most suitable condition.

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Section: Feedstock Formulation and Obtaining Of Whey Enriched Vegetamentioning

confidence: 99%

Section: Feedstock Formulation and Obtaining Of Whey Enriched Vegetamentioning

confidence: 99%

Section: Drying Assaysmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation

et al. 2018

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Drying of tomatoes and tomato processing waste: a critical review of the quality aspects

et al. 2021

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Influência Da Temperatura De Secagem Em Leito De Jorro De Pasta De Vegetais Enriquecida De Plasma Bovino Nas Características Do Produto Em Pó

Zaccardi¹,

Castro²,

Muller³

et al. 2017

Blucher Chemical Engineering Proceedings

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RESUMO -A operação de secagem em leito de jorro foi realizada nas temperaturas do ar de 90, 100 e 110°C, com a concentração de sólidos de 5% (m/m) e vazão de alimentação de pasta de 250 mL h -1 . Foram realizadas a determinação de umidade, análise morfológica e cinética de reidratação. Para todos os experimentos foram encontrados valores de umidade do produto final abaixo do valor de 10 % (base úmida). As imagens de MEV da pasta vegetal e dos pós obtidos apresentaram estruturas compactas e rígidas, que podem ser atribuídas à presença de fibras. Os produtos em pó apresentaram-se homogêneos com partículas de superfície irregular, tendo tamanhos de partícula menores que 100 m. Para a constante de reidratação dos produtos em pós foram encontrados maiores valores nas temperaturas de secagem mais elevadas. INTRODUÇÃOA secagem de alimentos é comumente utilizada a fim de reduzir o teor de umidade, e consequentemente, aumentar o tempo de conservação do produto seco, através do impedimento de reações microbiológicas (Mujumdar e Huang, 2007). A crescente demanda por alimentos desidratados requer a otimização das condições da operação de secagem, com a finalidade de melhorar a eficiência do processo e a qualidade final do produto seco (Banga et al., 2003).Além disso, a técnica de secagem em leitos móveis tem sido empregada para produção de alimentos na forma de pós. No entanto, o produto obtido geralmente apresenta-se como um pó fino com uma baixa dispersão e solubilização em fase líquida, tendo ainda outros problemas causados pela granulometria como a compactação e a difícil escoabilidade das partículas durante o armazenamento e manipulação (Martins e Kieckbusch, 2008). Outros estudos afirmam também que altos teores de umidade do pó podem ser relacionados à perda de qualidade e a degradação do produto, e ainda a instantaneidade do pó é atribuída à morfologia da partícula (Braga e Rocha, 2013).Perante a dificuldade de dispersão e solubilização dos pós finos, é necessário que sejam efetuados estudos sobre a capacidade de reidratação dos pós. Tal técnica tem como principal característica apresentar um comportamento oposto ao da operação secagem. A reidratação de tecidos vegetais secos é composta por três etapas: a inibição de água do material, alteração de

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Product characteristics and quality of bovine blood‐enriched dried vegetable paste

Cited by 4 publications

References 30 publications

Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation

Protein content maximization of vegetable paste by incorporation of whey through the linear programming: drying and rehydration evaluation

Drying of tomatoes and tomato processing waste: a critical review of the quality aspects

Influência Da Temperatura De Secagem Em Leito De Jorro De Pasta De Vegetais Enriquecida De Plasma Bovino Nas Características Do Produto Em Pó

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