Avaliação do extrato de beterraba microencapsulado
The color is an attribute that influence decisively in the consumer preference when purchasing certain food. It usually affects on the judgment, being used as a strong indicator of quality. Thus, the products with an attractive appearance development are important for food industry. The objective of...
| Autor principal: | Dallagnol, Viviane Cristina |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6519 |
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| Resumo: |
The color is an attribute that influence decisively in the consumer preference when purchasing certain food. It usually affects on the judgment, being used as a strong indicator of quality. Thus, the products with an attractive appearance development are important for food industry. The objective of this microencapsulate work is to extract the red beet table pigment (Beta vulgaris L., variety Asgrow Wonder) using maltodextrin and arabic gum by spray dryer. It was evaluated the stability of the ready pigments with different temperature factors (5°C, 25°C, 70ºC and 90ºC), pH and light, in order to determine the appropriate conditions for color maintenance for future applications in processed food products fermented or not. The best condition or obtainment of the dye occurred is at pH 4.0 and 25°C, in the dark, using the maltodextrin as the encapsulating agent, on the 15th day. It cannot be exposed to a long heating process or high temperatures due to its concentration to be sensitive and thermal processing. The revenue of extract encapsulated with maltodextrin was in order of 120g, and Arabic gum in order of 125g. |
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