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dc.creatorCarmo, Eloá Lourenço do-
dc.creatorTeodoro, Rhana Amanda Ribeiro-
dc.creatorFélix, Pedro Henrique Campelo-
dc.creatorFernandes, Regiane Victória de Barros-
dc.creatorOliveira, Érica Resende de-
dc.creatorVeiga, Taís Regina Lima Abreu-
dc.creatorBorges, Soraia Vilela-
dc.creatorBotrel, Diego Alvarenga-
dc.date.accessioned2019-03-29T11:47:19Z-
dc.date.available2019-03-29T11:47:19Z-
dc.date.issued2018-05-30-
dc.identifier.citationCARMO, E. L. do et al. Stability of spray-dried beetroot extract using oligosaccharides and whey proteins. Food Chemistry, London, v. 249, p. 51-59, 30 May 2018.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0308814617320472#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/33316-
dc.description.abstractThe properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33–4.24%, 348.79–385.47 mg/100 g (dry-basis), and 88.45–95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectBetalainspt_BR
dc.subjectInulinpt_BR
dc.subjectWhey protein isolatept_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectInulinapt_BR
dc.subjectIsolado protéico de soropt_BR
dc.subjectAtividade antioxidantept_BR
dc.titleStability of spray-dried beetroot extract using oligosaccharides and whey proteinspt_BR
dc.typeArtigopt_BR
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