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231225s2018 xx |||||o 00| ||eng c |
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|a 10.1177/1082013218769168
|2 doi
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|a pubmed25n0942.xml
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|a DE-627
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|e rakwb
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|a eng
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|a Jimenez-Sánchez, Darvin E
|e verfasserin
|4 aut
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|a Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 07.01.2019
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|a Date Revised 07.01.2019
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-dried pineapple and mango powder were evaluated in this study. An experimental 33 design, three concentrations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and three feed temperatures (110, 115, and 120 ℃) were used. The results using the treatment in which only maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the moisture content, aw, and solubility. Likewise, an increase (more than 2%) in fructans concentration generates products with increased aw, moisture, hygroscopicity, wettability, and greater solubility. Additionally, no modification of storage stability was observed. Mango and pineapple powder color were affected mainly by the inlet temperature, causing an increase in luminosity (L*) and a decrease in parameter ( a*). A scanning electron microscopy showed spherical powder particles with certain contractions; powder stability in treatments with native agave fructans was not modified in the treatment at 2%. Finally, the addition of 2% agave fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying process
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|a Journal Article
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|a Agave fructans
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|a hygroscopicity
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|a maltodextrin
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4 |
|a spray drying
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|a Fructans
|2 NLM
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| 650 |
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|a Polysaccharides
|2 NLM
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|a Powders
|2 NLM
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| 650 |
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|a Water
|2 NLM
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| 650 |
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|a 059QF0KO0R
|2 NLM
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| 650 |
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|a maltodextrin
|2 NLM
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| 650 |
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|a 7CVR7L4A2D
|2 NLM
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| 700 |
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|a Calderón-Santoyo, Montserrat
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ortiz-Basurto, Rosa I
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Bautista-Rosales, Pedro U
|e verfasserin
|4 aut
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| 700 |
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|a Ragazzo-Sánchez, Juan A
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 24(2018), 6 vom: 01. Sept., Seite 519-532
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
1 |
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|g volume:24
|g year:2018
|g number:6
|g day:01
|g month:09
|g pages:519-532
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|u http://dx.doi.org/10.1177/1082013218769168
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