Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33316
metadata.artigo.dc.title: Stability of spray-dried beetroot extract using oligosaccharides and whey proteins
metadata.artigo.dc.creator: Carmo, Eloá Lourenço do
Teodoro, Rhana Amanda Ribeiro
Félix, Pedro Henrique Campelo
Fernandes, Regiane Victória de Barros
Oliveira, Érica Resende de
Veiga, Taís Regina Lima Abreu
Borges, Soraia Vilela
Botrel, Diego Alvarenga
metadata.artigo.dc.subject: Betalains
Inulin
Whey protein isolate
Antioxidant activity
Inulina
Isolado protéico de soro
Atividade antioxidante
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: 30-May-2018
metadata.artigo.dc.identifier.citation: CARMO, E. L. do et al. Stability of spray-dried beetroot extract using oligosaccharides and whey proteins. Food Chemistry, London, v. 249, p. 51-59, 30 May 2018.
metadata.artigo.dc.description.abstract: The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33–4.24%, 348.79–385.47 mg/100 g (dry-basis), and 88.45–95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0308814617320472#!
http://repositorio.ufla.br/jspui/handle/1/33316
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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