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

页码：1261 / 1268

页数：8