| Texto completo | |
| Autor(es): |
Matuda, Tatiana G.
;
Hoshino, Larissa M.
;
Ribeiro, Eliana P.
;
Tadini, Carmen C.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Journal of Food Engineering; v. 341, p. 8-pg., 2023-03-01. |
| Resumo | |
Unripe acerola powders obtained from freeze-drying without (AV) and with polydextrose (AP) were characterized by using differential scanning calorimetry (DSC) and vapor sorption isotherms at (25, 35, and 45) degrees C in water activity (aw) range of 0.10-0.90. State diagrams built from DSC results, such as the glass transition (Tg) and freezing (Tm) points, were compared with those of the sorption isotherms. The Gordon-Taylor equation presented a good fit for Tg, in which the solids glass transition increased and the k parameter decreased in the presence of polydextrose. The isotherms obtained were Brunauer-Emmett-Teller (BET) type III, and the GuggenheimAnderson-de Boer (GAB) equation fitted to the experimental data showed slightly higher monolayer water content for AP, and not affected by temperature. Although there was a divergence in the stability when comparing the criteria of aw and Tg, polydextrose increased the aw and Tg of freeze-dried unripe acerola and conferred a stabler powder. (AU) | |
| Processo FAPESP: | 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos |
| Beneficiário: | Bernadette Dora Gombossy de Melo Franco |
| Modalidade de apoio: | Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs |