EVALUACIÓN DEL ALMIDÓN PROCEDENTE DE SEIS ECOTIPOS DE ZANAHORIA BLANCA (Arracacia xanthorrhiza) COMO MATERIAL ENCAPSULANTE EN EL PROCESO DE SECADO POR ASPERSIÓN
In the field of food technology, the search for effective materials for encapsulation in the spray drying process is a topic of great interest. This study focused on the evaluation of six ecotypes of white carrot starch as encapsulating material in the spray drying process, with the objective of imp...
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| Hlavní autor: | |
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2023
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| Témata: | |
| On-line přístup: | https://repositorio.uteq.edu.ec/handle/43000/8019 |
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Přidat tag | Shrnutí: | In the field of food technology, the search for effective materials for encapsulation in the spray drying process is a topic of great interest. This study focused on the evaluation of six ecotypes of white carrot starch as encapsulating material in the spray drying process, with the objective of improving the encapsulation of bioactive compounds, in particular, Chillangua extract. For this purpose, the physicochemical and functional properties of six white carrot ecotypes provided by INIAP- Santa Catalina Experimental Station were initially evaluated, among them: water absorption index, solubility, swelling power, amylose content, hygroscopicity, gelatinization temperature, gel clarity, retrogradation and stability to refrigerated storage, and the three ecotypes with the best characteristics were selected for the next phase of the study. |
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