Effect of maltodextrin reduction and native agave fructans addition on the physicochemical properties of spray-dried mango and pineapple juices

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 fructan...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 6 vom: 01. Sept., Seite 519-532
1. Verfasser:	Jimenez-Sánchez, Darvin E (VerfasserIn)
Weitere Verfasser:	Calderón-Santoyo, Montserrat, Ortiz-Basurto, Rosa I, Bautista-Rosales, Pedro U, Ragazzo-Sánchez, Juan A
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2018
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Agave fructans hygroscopicity maltodextrin spray drying Fructans Polysaccharides Powders Water 059QF0KO0R 7CVR7L4A2D