Microencapsulation of Banana Juice from Three Different Cultivars
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Arturo M. Chávez-Rodríguez
,
Pilar Escalante-Minakata
Abstract
In order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three cultivars Enano gigante (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA-17 and FHIA-23 were selected for this research. Being Enano gigante, the cultivar shows the highest glass transition temperature. The drying parameters were established, depending upon the ratio of juice/maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20% juice/maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/maltodextrin ratios. The morphology and size distribution of the microcapsules were observed by a scanning electron microscopy. The number of particles is directly proportional to the temperature and inversely proportional to the juice/maltodextrin ratio. A Weibull particle size distribution was common to all treatments. There is a correlation between the principal components and clustering analyses with the optimization of the system. The principal components analysis considers three Weibull parameters (obtained from the particle size distribution) and the powders moisture percentage.
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©2013 by Walter de Gruyter Berlin / Boston
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Artikel in diesem Heft
- Masthead
- Masthead
- ACE-Inhibitory Peptide Isolated from Fermented Soybean Meal as Functional Food
- Microencapsulation of Banana Juice from Three Different Cultivars
- Sensory Qualities, Antioxidant Activities, and in vitro Inhibition of Enzymes Relevant to Type-2 Diabetes by Biscuits Produced from 5 Wheat-Bambara Groundnut Flour Blends
- Effect of Different Particle Sizes and Levels of Wheat Bran on the Physical and Nutritional Quality of Sponge Cake
- Production and Characterization of Sugary Cassava Syrup
- Some Biochemical and Physical Changes during Manufacturing of Grey Sufu, a Traditional Chinese Fermented Soybean Curd
- Effect of Some Hydrolytic Parameters in the Action of Subtilisin and Pancreatin on Whey Protein Concentrate
- Effect of Storage Conditions on Microbiological and Physicochemical Parameters of Cloudy Apple Juice Concentrate
- Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices
- Microwave Drying Characteristics and Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds
- Quality Properties of Crispy Winter jujube Dried by Explosion Puffing Drying
- Colour Change Analysis of Fig Fruit during Microwave Drying
- Image Analysis of Bread Crumb Structure in Relation to Mechanical Properties
- An Observer Based Methodology for Estimating Concentration-Dependent Diffusion Coefficients in Drying Considering Shrinkage
- Water Absorption and Temperature Changes in Poultry Carcasses during Chilling by Immersion
- Some Physical Properties of Azarbayejani Hazelnut and Its Kernel
- Yeast Proteins Originated from the Production of Brazilian Bioethanol Quantification and Content
