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首页> 外文期刊>Food and bioprocess technology >Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption
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Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption

机译：添加天然龙舌兰玻璃叶片（Sechium Edule）和菠萝（Ananas Comosus）果汁的效果：流变，微观结构和水吸附

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摘要

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 mu m 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.
机译：麦芽糖糊精DE 10（MD）和天然龙舌兰（FR）的浓度为0,2和4％（w / v）的流变性质，微观结构和喷雾干燥的慈替物品和水吸附的效果 评估菠萝粉末。 使用10％（w / v）麦芽糖糊精处理作为对照，以比较添加的处理。 扫描电子显微照片显示出16至105μm的球形颗粒的收缩率，其中颗粒在具有天然龙舌兰玻璃体的治疗中发生更大的结块和聚集。 所有果汁的流动可以由弯曲模型描述，具有低塑料粘度（0.0026至0.0030Pa S（-1））; 粉末的等温线显示了指向玻璃体分子的易于煎锅的易于联盟的矩形形状。 这些类型的等温物用于非多孔食品是常见的，并且指示吸附物保留其身份的多层物理吸附。

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