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dc.creatorMarques, Gerson Reginaldo-
dc.creatorBorges, Soraia Vilela-
dc.creatorMendonça, Kamilla Soares de-
dc.creatorFernandes, Regiane Victória de Barros-
dc.creatorMenezes, Evandro Galvão Tavares-
dc.identifier.citationMARQUES, G. R. et al. Application of maltodextrin in green corn extract powder production. Powder Technology, Lausanne, v. 263, p. 89-95, Sept. 2014.pt_BR
dc.description.abstractCorn 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.pt_BR
dc.sourcePowder Technologypt_BR
dc.subjectGreen cornpt_BR
dc.subjectResponse surface methodologypt_BR
dc.subjectPhysical propertiespt_BR
dc.titleApplication of maltodextrin in green corn extract powder productionpt_BR
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