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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10929

Title: Application of maltodextrin in green corn extract powder production
???metadata.dc.creator???: Marques, Gerson Reginaldo
Borges, Soraia Vilela
Mendonça, Kamilla Soares de
Fernandes, Regiane Victória de Barros
Menezes, Evandro Galvão Tavares
Keywords: Green corn
Response surface methodology
Physical properties
Publisher: Elsevier
Issue Date: 10-May-2014
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.
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
???metadata.dc.language???: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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