Sugarcane powder biofortified with kefir grains: effect of spray drying process
ABSTRACT: The Spray Drying process of sugarcane concentrate fermented with Kefir Grains was evaluated using Response Surface Methodology based on the following independent variables: Air Inlet Temperature (AIT) (120-140ºC), Air Outlet Temperature (AOT) (65-75°C), and Atomizing Disk Speed (ADS) (2000...
- Autores:
-
Largo Ávila, Esteban
Cortés Rodríguez, Misael
Salazar Alzate, Blanca Cecilia
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/43373
- Acceso en línea:
- https://hdl.handle.net/10495/43373
- Palabra clave:
- Probióticos
Probiotics
Saccharum
Lactococcus
Saccharum officinarum L.
Lactobacilli
https://id.nlm.nih.gov/mesh/D019936
https://id.nlm.nih.gov/mesh/D031786
https://id.nlm.nih.gov/mesh/D017045
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by/2.5/co/
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| dc.title.spa.fl_str_mv |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| title |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| spellingShingle |
Sugarcane powder biofortified with kefir grains: effect of spray drying process Probióticos Probiotics Saccharum Lactococcus Saccharum officinarum L. Lactobacilli https://id.nlm.nih.gov/mesh/D019936 https://id.nlm.nih.gov/mesh/D031786 https://id.nlm.nih.gov/mesh/D017045 |
| title_short |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| title_full |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| title_fullStr |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| title_full_unstemmed |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| title_sort |
Sugarcane powder biofortified with kefir grains: effect of spray drying process |
| dc.creator.fl_str_mv |
Largo Ávila, Esteban Cortés Rodríguez, Misael Salazar Alzate, Blanca Cecilia |
| dc.contributor.author.none.fl_str_mv |
Largo Ávila, Esteban Cortés Rodríguez, Misael Salazar Alzate, Blanca Cecilia |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en Ciencia Sensorial |
| dc.subject.decs.none.fl_str_mv |
Probióticos Probiotics Saccharum Lactococcus |
| topic |
Probióticos Probiotics Saccharum Lactococcus Saccharum officinarum L. Lactobacilli https://id.nlm.nih.gov/mesh/D019936 https://id.nlm.nih.gov/mesh/D031786 https://id.nlm.nih.gov/mesh/D017045 |
| dc.subject.proposal.spa.fl_str_mv |
Saccharum officinarum L. Lactobacilli |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D019936 https://id.nlm.nih.gov/mesh/D031786 https://id.nlm.nih.gov/mesh/D017045 |
| description |
ABSTRACT: The Spray Drying process of sugarcane concentrate fermented with Kefir Grains was evaluated using Response Surface Methodology based on the following independent variables: Air Inlet Temperature (AIT) (120-140ºC), Air Outlet Temperature (AOT) (65-75°C), and Atomizing Disk Speed (ADS) (20000-25000 rpm). Results were analyzed using the Design Expert 8.0.5.2 software, and the following conditions were found to be optimal: AIT 125ºC, AOT 65ºC, and ADS 25000 rpm. Likewise, optimal values for dependent variables were: moisture = 3.4±0.6%, aw = 0.210±0.030, solubility = 97.54±0.01%, fractal dimension = 2.64±0.04, particle sizes (D(3,2) = 14.78 μm and D(4,3) = 35.9 μm), yield = 81.5±8.3%, and lactobacilli, lactococci and yeast survival = 85.4, 67.1 and 74.9%, respectively. Results showed that, at optimal conditions for spray drying, the process has a good yield and produces a stable powder food with good levels of microorganisms from KG. It is also very soluble in aqueous phases, which facilitates its use as a reconstituted beverage or as an ingredient in several industries. |
| publishDate |
2018 |
| dc.date.issued.none.fl_str_mv |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-11-11T16:07:27Z |
| dc.date.available.none.fl_str_mv |
2024-11-11T16:07:27Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.issn.none.fl_str_mv |
1313-6569 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/43373 |
| dc.identifier.doi.none.fl_str_mv |
10.12988/ces.2018.87303 |
| dc.identifier.eissn.none.fl_str_mv |
1314-7641 |
| identifier_str_mv |
1313-6569 10.12988/ces.2018.87303 1314-7641 |
| url |
https://hdl.handle.net/10495/43373 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Contemp. Eng. Sci. |
| dc.relation.citationendpage.spa.fl_str_mv |
3078 |
| dc.relation.citationissue.spa.fl_str_mv |
62 |
| dc.relation.citationstartpage.spa.fl_str_mv |
3063 |
| dc.relation.citationvolume.spa.fl_str_mv |
11 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Contemporary Engineering Sciences |
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http://creativecommons.org/licenses/by/2.5/co/ |
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https://creativecommons.org/licenses/by/4.0/ |
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info:eu-repo/semantics/openAccess |
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openAccess |
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16 páginas |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Hikari Ltd. |
| dc.publisher.place.spa.fl_str_mv |
Bulgaria |
| institution |
Universidad de Antioquia |
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Largo Ávila, EstebanCortés Rodríguez, MisaelSalazar Alzate, Blanca CeciliaGrupo de Investigación en Ciencia Sensorial2024-11-11T16:07:27Z2024-11-11T16:07:27Z20181313-6569https://hdl.handle.net/10495/4337310.12988/ces.2018.873031314-7641ABSTRACT: The Spray Drying process of sugarcane concentrate fermented with Kefir Grains was evaluated using Response Surface Methodology based on the following independent variables: Air Inlet Temperature (AIT) (120-140ºC), Air Outlet Temperature (AOT) (65-75°C), and Atomizing Disk Speed (ADS) (20000-25000 rpm). Results were analyzed using the Design Expert 8.0.5.2 software, and the following conditions were found to be optimal: AIT 125ºC, AOT 65ºC, and ADS 25000 rpm. Likewise, optimal values for dependent variables were: moisture = 3.4±0.6%, aw = 0.210±0.030, solubility = 97.54±0.01%, fractal dimension = 2.64±0.04, particle sizes (D(3,2) = 14.78 μm and D(4,3) = 35.9 μm), yield = 81.5±8.3%, and lactobacilli, lactococci and yeast survival = 85.4, 67.1 and 74.9%, respectively. Results showed that, at optimal conditions for spray drying, the process has a good yield and produces a stable powder food with good levels of microorganisms from KG. It is also very soluble in aqueous phases, which facilitates its use as a reconstituted beverage or as an ingredient in several industries.COL010603916 páginasapplication/pdfengHikari Ltd.Bulgariahttp://creativecommons.org/licenses/by/2.5/co/https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Sugarcane powder biofortified with kefir grains: effect of spray drying processArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionProbióticosProbioticsSaccharumLactococcusSaccharum officinarum L.Lactobacillihttps://id.nlm.nih.gov/mesh/D019936https://id.nlm.nih.gov/mesh/D031786https://id.nlm.nih.gov/mesh/D017045Contemp. Eng. 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