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Type: Artigo de periódico
Title: Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation
Author: Figueira, GM
Park, KJ
Brod, FPR
Honorio, SL
Abstract: Chicory (Cichorium intybus L.) is a plant whose tuberous roots store inulin, with a high fructose content (about 94%). These products are not only important because of their low calorie properties, but also because of the "bifid" factor, which implies in the regulation of the intestinal flora. Recently inulin was identified as an ingredient that substitutes fat or sugar, but there is still no commercial production in Brazil. In order to preserve this seasonal plant, and make it available for processing during the whole year, it undergoes specific technological treatments, such as enzymatic inactivation and drying. Here the desorption isotherms of chicory roots were determined at three temperatures. GAB and Peleg models could be used to describe the chicory roots desorption isotherms. The drying process was interpreted through the drying rates. The inulin concentration on the chicory roots was determined using HPLC after the drying process with and without enzymatic inactivation. It ranged from 11.85% to 14.93% and with no statistically significant difference at 5% of probability. (C) 2003 Elsevier Ltd. All rights reserved.
Subject: water activity
experimental design
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 63, n. 3, n. 273, n. 280, 2004.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2003.06.001
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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