Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339909
Type: Artigo
Title: Stability of mango flakes obtained by drum drying with different additives
Author: Casagrande Yamato, Maira Akemi
da Silva, Vanessa Martins
Guerreiro Souza, Elaine de Cassia
Ferrari, Cristhiane Caroline
Marconi Germer, Silvia Pimentel
Abstract: The stability of mango flakes produced by drum drying, using two different additives at 3% dry basis (corn starch or maltodextrin 10DE), was evaluated. The process conditions were temperature at 135 degrees C and residence time of 20 seconds. Sorption isotherms at 25 and 35 degrees C were determined using a static gravimetric method, and the GAB model led to the best adjustment. The estimated shelf lives, based on the obtained isotherms, showed that a package with a high barrier to water vapor is required. The samples were stored under controlled conditions (RH = 60%, temperature = 25 and 35 degrees C for 200 days). Kinetic models for the variation of vitamin C content, total carotenoids, beta-carotene, and color parameters (L*, a*, and b*) were obtained along the storage time. According to the results, the product with maltodextrin showed a more hygroscopic behavior and higher instability during the storage in comparison with the product with corn starch
Subject: Nutrientes
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/07373937.2019.1571505
Address: https://www.tandfonline.com/doi/abs/10.1080/07373937.2019.1571505
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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