Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 1-9Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.148
Keywords
Euterpe edulis Martius; Whey protein concentrate; Modified starch; Soy protein isolate; Gum Arabic
Funding
- Brazilian Government Agency CAPES
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The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA: MS: WPC and GA: MS: SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp. (C) 2016 Elsevier Ltd. All rights reserved.
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