热带红色水果混合泡干燥:添加剂和干燥温度组合的影响
Yaroslávia Ferreira Paiva1, Rossana Maria Feitosa de Figueirêdo2, Alexandre José de Melo Queiroz2
1Science and Technology Center, Federal University of Campina Grande, Campina Grande 58429-900, Brazil.
Foods (Basel, Switzerland)
|July 14, 2023
概括
热带红色水果 (acerola,瓜,pitanga) 的泡干燥通过特定的添加剂和温度来优化. 60°C的白和凝产生了最好的水果粉,具有高生物活性化合物和可溶性.
科学领域:
- 食品科学 食品科学 食品科学
- 干燥技术 干燥技术
- 果物加工 果物加工
背景情况:
- 泡干燥是一种宝贵的保存液体产品的技术.
- 优化添加剂和温度对于高效的泡干燥至关重要.
- 热带红色水果如阿塞罗拉,瓜和皮坦加富含营养.
研究的目的:
- 评估不同添加剂和干燥温度对热带红色水果粉的影响.
- 通过泡干燥来确定生产高品质水果粉的最佳条件.
- 为了分析产生的果粉的物理化学特性.
主要方法:
- 泡配方是使用阿塞罗拉,瓜和皮坦加纸 (1:1:1比) 制成的.
- 添加剂包括6%的白蛋白和1%的稳定剂 (阿拉伯口香糖,瓜尔口香糖或凝).
- 干燥是在50-80°C的强制空气烤箱中进行的,其厚度为0.5厘米.
主要成果:
- 粉末的湿度含量和水活性较低,表明稳定性良好.
- 观察到高水平的生物活性化合物和主要的黄色颜色.
- 溶解度超过50%,具有中间凝聚度和较差的流动性.
- 最佳干燥温度被确定为60°C.
- 结合白蛋白和凝的配方产生了最好的整体结果.
结论:
- 泡干燥对于生产稳定的热带红色水果粉末是有效的.
- 专和凝是提高粉末质量的有效添加剂.
- 60°C的干燥温度对这种特定的水果混合物来说是最佳的.
- 由此产生的粉末保留了重要的生物活性化合物,并具有良好的溶解性.
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