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metadata.artigo.dc.title: Application of maltodextrin in green corn extract powder production
metadata.artigo.dc.creator: Marques, Gerson Reginaldo
Borges, Soraia Vilela
Mendonça, Kamilla Soares de
Fernandes, Regiane Victória de Barros
Menezes, Evandro Galvão Tavares
metadata.artigo.dc.subject: Green corn
Response surface methodology
Physical properties
metadata.artigo.dc.publisher: Elsevier 10-May-2014
metadata.artigo.dc.identifier.citation: MARQUES, G. R. et al. Application of maltodextrin in green corn extract powder production. Powder Technology, Lausanne, v. 263, p. 89-95, Sept. 2014.
metadata.artigo.dc.description.abstract: Corn is widely consumed in Brazil and spray drying allows for versatility in its use. This study aimed to evaluate the effects of maltodextrin concentrations and the inlet air temperature on the physical properties of green corn extract dried by spray drying. A central composite rotatable design (CCRD) was applied with the independent variables of inlet air temperature of 150–180 °C and maltodextrin concentration of 0–20% (w/w). An inlet air temperature of 163 °C and a maltodextrin concentration of 2.67% (w/w) displayed a good drying performance in relation to the yield (36.36%), moisture (1.39%), activity water (0.063), solubility (92.11 g/100 g), wettability (139.58 g/s), density (0.66 g/mL) and colour (L: 92.50, C*: 15.47 and h°: 97.46) closest to the green corn extract. The microstructure indicated surface roughness and particle size D50 ranged from 5.79 to 75.84 μm.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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