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

Authors

  • Holivania Maria Pereira Canuto Universidade Federal do Ceara
  • Marcos Rodrigues Amorim Afonso Universidade Federal do Ceara
  • José Maria Correia da Costa Universidade Federal do Ceara

DOI:

https://doi.org/10.4025/actascitechnol.v36i1.17499

Keywords:

Carica papaya L., adsorption isotherms, stability

Abstract

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

 

 

Downloads

Download data is not yet available.

Author Biographies

Holivania Maria Pereira Canuto, Universidade Federal do Ceara

Formada em Veterinária obteve o titulo de Mestre em Ciencia e Tecnologia de Alimentos em 2011.

Marcos Rodrigues Amorim Afonso, Universidade Federal do Ceara

Professor e pesquisador da Universidade Federal do Ceara, lotado no Departamento de Tecnologia de Alimentos. Pesquisa na área de secagem e refrigeração de alimentos.

José Maria Correia da Costa, Universidade Federal do Ceara

Professor e pesquisador da Universidade Federal do Ceara, lotado no Departamento de Tecnologia de Alimentos. Pesquisa na área de secagem e controle de qualidade.

Downloads

Published

2013-08-20

How to Cite

Canuto, H. M. P., Afonso, M. R. A., & Costa, J. M. C. da. (2013). <b>Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin</b> - doi: 10.4025/actascitechnol.v36i1.17499. Acta Scientiarum. Technology, 36(1), 179–185. https://doi.org/10.4025/actascitechnol.v36i1.17499

Issue

Vol. 36 No. 1 (2014)

Section

Food Technology

License

DECLARATION OF ORIGINALITY AND COPYRIGHTS

I Declare that current article is original and has not been submitted for publication, in part or in whole, to any other national or international journal. 

The copyrights belong exclusively to the authors. Published content is licensed under Creative Commons Attribution 4.0 (CC BY 4.0) guidelines, which allows sharing (copy and distribution of the material in any medium or format) and adaptation (remix, transform, and build upon the material) for any purpose, even commercially, under the terms of attribution.

Read this link for further information on how to use CC BY 4.0 properly.

 

Most read articles by the same author(s)