Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder.
Density index
Drying
Fruit sugar
Hygroscopicity
Macromolecules
Probiotics
Texture analysis
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
01 Oct 2022
01 Oct 2022
Historique:
received:
19
05
2022
revised:
06
07
2022
accepted:
09
07
2022
pubmed:
20
7
2022
medline:
14
9
2022
entrez:
19
7
2022
Statut:
ppublish
Résumé
Fruit sugars are gaining attention for their nutraceutical benefits. High sugar in ripe and over-ripe bananas makes them difficult for convective drying. In this study, red banana (RB) pulp was added with different gum derivatives as foaming agent (FA) (4 % w/w) viz., acacia gum(GA), carrageenan (CG) and gelatine(GE). Maltodextrin and carboxymethyl-cellulose were added as foam-stabilizers (FS). FA addition resulted in low density foam (RBGE-50 % reduction) with improved foam stability (RBGA-94.42 %). Powders were low in hygroscopicity (RBGA-18.62 g 100 g
Identifiants
pubmed: 35853507
pii: S0141-8130(22)01500-8
doi: 10.1016/j.ijbiomac.2022.07.071
pii:
doi:
Substances chimiques
Powders
0
Sugars
0
Cellulose
9004-34-6
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
44-56Informations de copyright
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