Publicação:
Caracterização físico-química da polpa de juçara em pó por spraydrying

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dc.contributor.authorSantana, Audirene Amorim [UNESP]
dc.contributor.authorDe Oliveira, Rafael Augustus
dc.contributor.authorTelis, Vânia Regina Nicoletti [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionFederal University of Maranhão (UFMA)
dc.date.accessioned2018-12-11T17:29:59Z
dc.date.available2018-12-11T17:29:59Z
dc.date.issued2016-01-01
dc.description.abstractThis study was carried out to evaluate the effects of different mixtures of carrier agents (CA) (modified starch-MS plus whey protein concentrate-WPC or soy protein isolate-SPI) on the characteristics of microcapsules containing spray-dried jussara pulp powder. Four treatments, 30%CAC+17.5%MS:WPC, 17.5%CAC+30%MS:WPC, 30%CAC+17.5%MS:SPI and 17.5%CAC+30%MS:SPI, were evaluated, where CAC=carrier agent concentration (g carrier/g jussara pulp solids) and the proportions MS:WPC and MS:SPI indicate the grams of protein (WPC or SPI) per 100g of carrier. The solubility of the particles was not affected by the wall material, attaining average values of 78%. The concentration of 30%CAC+17.5%MS:WPC improved the bulk density and moisture content. WPC and SPI were shown to be good alternative secondary wall materials for jussara pulp, together with MS.en
dc.description.affiliationDepartment of Food Engineering and Technology State University Paulista (UNESP), Rua Cristóvão Colombo, 2265
dc.description.affiliationFaculty of Agricultural Engineering University of Campinas (UNICAMP), Avenida Candido Rondon, 501, Cidade Universitária Zeferino Vaz, Barão Geraldo
dc.description.affiliationFaculty of Chemical Engineering Federal University of Maranhão (UFMA), Avenida dos Portugueses, 1966, Bacanga
dc.description.affiliationUnespDepartment of Food Engineering and Technology State University Paulista (UNESP), Rua Cristóvão Colombo, 2265
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent111-122
dc.identifier.citationBoletim Centro de Pesquisa de Processamento de Alimentos, v. 34, n. 1, p. 111-122, 2016.
dc.identifier.issn1983-9774
dc.identifier.issn0102-0323
dc.identifier.scopus2-s2.0-84992460938
dc.identifier.urihttp://hdl.handle.net/11449/178376
dc.language.isoeng
dc.relation.ispartofBoletim Centro de Pesquisa de Processamento de Alimentos
dc.relation.ispartofsjr0,117
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectEuterpe edulis martius
dc.subjectModified starch
dc.subjectSoy protein isolate
dc.subjectSpray drying
dc.subjectWhey protein concentrate
dc.titleCaracterização físico-química da polpa de juçara em pó por spraydryingpt
dc.title.alternativePhysicochemical characterization of jussara pulp powder by spray-dryingen
dc.typeArtigo
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas