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Physical properties of dehydrated passion fruit juice. Influence of maltodextrin concentration and atomization speed.

Propiedades físicas del jugo de maracuyá en polvo. Efecto de la velocidad de atomización y concentración de maltodextrina.

Author(s) : FRANCISONI A. D., CAMPOS F. R., PEREIRA D. B., et al.

Type of article: Article

Summary

The article shows that the increase in maltodextrin concentration resulted in a higher mass density and decreased the moisture content and colour parameters. Decreasing the atomization speed caused an increase in the values, but other properties were not affected.

Details

  • Original title: Propiedades físicas del jugo de maracuyá en polvo. Efecto de la velocidad de atomización y concentración de maltodextrina.
  • Record ID : 2004-1243
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 40 - n. 346
  • Publication date: 2003/09
  • Document available for consultation in the library of the IIR headquarters only.

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