Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 4, 2005, Pages 420-428

  Cano Chauca, Milton ^a   Stringheta, P C ^a   Ramos, A M ^a   Cal Vidal, J ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Mango powders; Microstructure; Stickiness

Indexed keywords

CELLULOSE; CRYSTALLIZATION; MICROSTRUCTURE; SOLUBILITY; STARCH; SURFACES; X RAY DIFFRACTION ANALYSIS;

CRYSTALLINE CELLULOSE; MANGO JUICES; MANGO POWDERS; SPRAY DRYING PROCESS;

FRUIT JUICES;

CELLULOSE; CRYSTALLIZATION; FRUITS; MALTODEXTRINS; MICROSTRUCTURE; SOLUBILITY; STARCH; TACK; X RAY DIFFRACTION;

ACACIA SENEGAL; MANGIFERA INDICA;

EID: 25644459314     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.05.003     Document Type: Article

References (22)

1. B. Adhikari, T. Howes, B.R. Bhandari, and V. Troung Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods convective drying: Experiments and modeling Journal of Food Engineering 62 2004 53 68
2. Agrianual Anuário da agricultura brasileira 2003 FNP Consultoria e comercio São Paulo 521 pp.
3. S.R. Bhandari, N. Data, and T. Howes Problems associate with spray drying of sugar-rich foods Drying Technology 15 2 1997 671 684
4. G. Buckton, and P. Darcy Assessment of disorder in crystalline powders a review of analytical techniques and their application International Journal of Pharmaceutics 179 1999 141 158
5. Bunn, C. W. (1972). Cristais: Seu papel na natureza e na ciência. 3ed. Tradução por William Gerson Rolim de Camargo. São Paulo: Ed. Nacional/USP. 293p. Tradução de: Crystals: Their role in nature and in science.
6. W.Z. Chen, and R.N. Hoseney Development of an objective method for dough stickiness Lebensmittel-Wissenschaft und -Technologie 28 1995 467 473
7. O. Chidavaenzi, G. Buckton, F. Koosha, and R. Pathak The use of thermal techniques to assess the impact of feed concentration on the amorphous content and polymorphic forms present in spray dried of lactose International Journal of Pharmaceutics 159 2001 67 74
8. De Almeida, L. C. (1995). Indução de cristalinidade durante o congelamento de soluções-modelo com açúcares de frutos com adição de álcoois para reduzir a higroscopicidade dos correspondentes pós-liofilizados. 87p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, Brasil.
9. S. De Melo, T. Giarola, and J. Cal-Vidal Tentative of inducing fruit sugar crystallization during freezing to reduce the higroscopicity of the corresponding freeze-dried powders Congress on engineering and food, 6. Makuhari Messe Chib, Japan. Proceedings. Makuhari Messe Chib, Japan 1993
10. Eastman, J. E., Moore, C. O. (1984). Cold water soluble granular starch for gelled food composition. U.S. Patent 4465702.
11. A. Elamin, T. Sebhatu, and M. Ahlneck The use de amorphous model substances to study mechanically activated materials in the solid state International Journal of Pharmaceutics 119 1995 25 36
12. N. Genin, and F. Rene Analyze du rolê de la transition vitreuse dans les procedés de conservation agro-alimentaires Journal of Food Engineering 26 1995 391 408
13. H.D. Goff Low-temperature stability and the glassy state in frozen foods Food Research International 25 1992 317 325
14. A. Gombas, I. Antal, P. Szabo-Revesz, S. Marton, and I. Eros Quantitative determination of crystallinity of alpha-lactose monohydrate by near infrared spectroscopy (NIRS) International Journal of Pharmaceutics 256 2003 25 32
15. R.W. Hartel Controlling sugar crystallization in food products Food Technology 47 11 1993 99 107
16. C. Morr, and H. Lim Preparation and properties of an alcohol precipitated whey protein concentrate Journal of Dairy Science 53 1970 1162 1168
17. Y. Nakai, K. Yamamoto, T. Oguchi, E. Yonemochi, S. Maeda, and H. Egawa Determination of solubility parameters for medicinal and excipients Yakugaku Zasshi 110 1990 34 39
18. G.A. Reineccius, and S.J. Risch Encapsulation and controlled release of food ingredients ACS. Symposium, Series vol. 590 1995 211 pp.
19. Y. Roos, and M. Karel Water and molecular weight effects on glass transitions on amorphous carbohydrates and carbohydrate solutions Journal of Food Science 56 1991 1676 1681
20. T. Sebhatu, M. Anberg, and C. Ahlneck Assessment of the degree of disorder in crystalline solids International Journal of Pharmaceutics 101 1994 237 247
21. R. Singh, B. Shah, S. Nielsen, and J. Chambers α-Lactose monohydrate from ultra filtered whey permeate in one-step crystallization using ethanol-water mixtures Journal of Food Science 6 3 1991 777 781
22. L. Yu Amorphous pharmaceutical solids: Preparation, characterization and stabilization International Journal of Pharmaceutics 48 2001 27 42