Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499

Holivania Maria Pereira Canuto, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa

Resumo


The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at different concentrations using sorption isotherms constructed at 25° C. Three formulations of freeze-dried powders were prepared, papaya pulp powder, papaya pulp powder with maltodextrin 5% (w w-1) and papaya pulp powder with maltodextrin 15% (w w-1). In order to adjust the adsorption isotherms data, mathematical models of GAB, BET, Henderson and Oswin were used. The GAB model showed the best fit for all samples. The addition of maltodextrin increased the amount of water in the monolayer and reduced the hygroscopicity of the powders

 

 


Palavras-chave


Carica papaya L.; adsorption isotherms; stability

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DOI: http://dx.doi.org/10.4025/actascitechnol.v36i1.17499





ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail: actatech@uem.br

  

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