Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf. on the bromatological characteristics of spray-dried lemon juice powder

被引：3
|
作者：
Marte, Yanilka Alcantara [1 ,2 ]
Marte, Yulisa Alcantara [2 ]
Tejada, Andrea Escotto [2 ]
Berruezo, Gaspar Ros [1 ]
机构：
[1] Univ Murcia, Dept Food Sci & Nutr, Fac Vet Sci, Reg Campus Int Excellence,Campus Mare Nostrum, Espinardo, Spain
[2] Univ ISA, Food Technol Dept, Fac Agrifood Sci & Environm, Santiago Los Caballeros, Dominican Rep
来源：
FOOD SCIENCE & NUTRITION | 2018年 / 6卷 / 05期
关键词：
bromatology; Citrus paradisi; encapsulant; lemon juice; mesocarp; spray-dry; PHYSICOCHEMICAL PROPERTIES; PHYSICAL-PROPERTIES; DRYING CONDITIONS; MALTODEXTRIN; MICROENCAPSULATION; ANTIOXIDANT; STABILITY; CARRIER; L;
D O I：
10.1002/fsn3.679
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf. as a drying aid on the bromatological characteristics and yield of spray-dried lemon juice powder. Five concentrations of grapefruit mesocarp encapsulant (0.4, 0.8, 1.2, 1.6, and 2.0% (w / w)) and maltodextrin DE 10 (1.2%, w / w) were evaluated as encapsulant agents. The highest yield (46.76%) was obtained with 1.2% of grapefruit encapsulant. Water activity and ash content were inversely proportional to the added encapsulant concentration. The highest moisture value was obtained with 0.4% and the highest soluble solids with 2.0%. For all treatments, the pH level did not change, except at 0.4% (it was lower). The concentrations of the encapsulants significantly affected the evaluated characteristics, except for the proteins.
引用
收藏
页码：1261 / 1268
页数：8
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