We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents.
- Authors
Medina-Torres, L.; Calderas, F.; Nuñez Ramírez, D.; Herrera-Valencia, E.; Bernad Bernad, M.; Manero, O.
- Abstract
In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one. Results indicated that SD egg with MN produced a high thermal and mechanical stable product and rendered the highest drying performance, producing a more uniform and defined sphere-shaped morphology in comparison to egg SD either alone and with MD.
- Publication
Journal of Food Science & Technology, 2017, Vol 54, Issue 13, p4427
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-017-2919-7