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Abstract:

Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures (Tg) of the different powders and maltodextrin DE 12 were measured using differential scanning calorimetry (DSC). Caking/collapse visual observations and aroma strength (measured by a trained sensory panel) were recorded and correlated with the glass transition temperature of the different spary-dried flavors. Glass transition data explained collapse occurrence and loss of aroma strength in encapsulated strawberry and orange flavors after storage at various relative humidities. The presence of sucrose in the carrier formulation negatively affects storage stability of the encapsulated flavor. © 2006 Swiss Society of Food Science and Technology.

Registro:

Documento: Artículo
Título:Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors
Autor:Carolina, B.C.; Carolina, S.; Zamora, M.C.; Jorge, C.
Filiación:Facultad de Ciencias Agrarias, Universidad Católica Argentina (UCA), Cap.Gral. Ramón Freire 183, Ciudad de Buenos Aires, CP C1426 AVC, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Ciudad de Buenos Aires, CP 1428, Argentina
Rivadavia 1917, Ciudad de Buenos Aires, CP C1033AAJ, Argentina
Palabras clave:Caking; Collapse; Encapsulated flavors; Glass transition; Orange flavor; Spray dried; Caking; Collapse; Encapsulated flavors; Orange flavor; Amorphous materials; Atmospheric humidity; Differential scanning calorimetry; Glass transition; Spray drying; Sugar (sucrose); Flavors; Fragaria x ananassa
Año:2007
Volumen:40
Número:10
Página de inicio:1792
Página de fin:1797
DOI: http://dx.doi.org/10.1016/j.lwt.2006.10.009
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n10_p1792_Carolina

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Citas:

---------- APA ----------
Carolina, B.C., Carolina, S., Zamora, M.C. & Jorge, C. (2007) . Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors. LWT - Food Science and Technology, 40(10), 1792-1797.
http://dx.doi.org/10.1016/j.lwt.2006.10.009
---------- CHICAGO ----------
Carolina, B.C., Carolina, S., Zamora, M.C., Jorge, C. "Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors" . LWT - Food Science and Technology 40, no. 10 (2007) : 1792-1797.
http://dx.doi.org/10.1016/j.lwt.2006.10.009
---------- MLA ----------
Carolina, B.C., Carolina, S., Zamora, M.C., Jorge, C. "Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors" . LWT - Food Science and Technology, vol. 40, no. 10, 2007, pp. 1792-1797.
http://dx.doi.org/10.1016/j.lwt.2006.10.009
---------- VANCOUVER ----------
Carolina, B.C., Carolina, S., Zamora, M.C., Jorge, C. Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors. LWT - Food Sci. Technol. 2007;40(10):1792-1797.
http://dx.doi.org/10.1016/j.lwt.2006.10.009