Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption

Abstract : The effect of the combination of maltodextrin DE 10 (MD) and native agave fructans (FR) in concentrations of 0, 2, and 4% (w/v) on the rheological properties, microstructure, and water sorption of spray-dried chayote and pineapple powders was evaluated. A 10% (w/v) maltodextrin treatment was used as a control to compare treatments added with fructans. The scanning electron micrographs revealed spherical particles in a range from 16 to 105 μm with shrinkage, whereby greater caking and agglomeration occurred among particles in treatments with native agave fructans. The flow behavior of all juices can be described by the Bingham model with low plastic viscosities (0.0026 to 0.0030 Pa s−1); the isotherms of the powders show a sigmoid shape pointing to the easy union of the fructans with water molecules. These types of isotherms are common for non-porous foods, and are indicative of physical adsorption in multi-layers where the adsorbate conserves its identity.
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https://hal.umontpellier.fr/hal-02059815
Contributeur : Laetitia Palmade <>
Soumis le : mercredi 6 mars 2019 - 21:37:40
Dernière modification le : vendredi 29 mars 2019 - 09:12:13

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Darvin Jimenez-Sánchez, Montserrat Calderón-Santoyo, Laetitia Picart-Palmade, Guadalupe Luna-Solano, Rosa Ortiz-Basurto, et al.. Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption. Food and Bioprocess Technology, Springer, 2017, 10 (11), pp.2069-2080. ⟨10.1007/s11947-017-1974-4⟩. ⟨hal-02059815⟩

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