Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/10929
Título : Application of maltodextrin in green corn extract powder production
Autor: Marques, Gerson Reginaldo
Borges, Soraia Vilela
Mendonça, Kamilla Soares de
Fernandes, Regiane Victória de Barros
Menezes, Evandro Galvão Tavares
Palavras-chave: Green corn
Drying
Response surface methodology
Physical properties
Publicador: Elsevier
Data da publicação: 10-Mai-2014
Referência: MARQUES, G. R. et al. Application of maltodextrin in green corn extract powder production. Powder Technology, Lausanne, v. 263, p. 89-95, Sept. 2014.
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.
URI: http://www.sciencedirect.com/science/article/pii/S0032591014004343
http://repositorio.ufla.br/jspui/handle/1/10929
Idioma: en_US
Aparece nas coleções:DCA - Artigos publicados em periódicos

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