Artículos de revistas
Evaluation Of The Influence Of Lecithination And Agglomeration On The Physical Properties Of A Cocoa Powder Beverage (cocoa Powder Beverage Lecithination And Agglomeration) [avaliação Da Influência Dos Processus De Lecitinação E De Aglomeração Nas Propriedades Físicas De Achocolatado Em Pó]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 26, n. 3, p. 666 - 671, 2006.
1012061
2-s2.0-33750935833
Autor
Vissotto F.Z.
Montenegro F.M.
Dos Santos J.M.
De Oliveira S.J.R.
Institución
Resumen
The aim of this article is to compare the solubility, wettability and granulometric distribution of a cocoa powder beverage, which went through the following process: simple blending; blending and lecithination (0.3; 0.5; 0.8 and 1.0% of soy lecithin) and blending, lecithination (0.3; 0.5; 0.8 and 1.0% of soy lecithin) and agglomeration. Comparing the product obtained with the simple blending process and the lecithinated product, the conclusion is that the presence of lecithin improves the powder beverage solubility in all the conditions used. The agglomeration process, after lecithination, improves the solubility of the product, which was determined in this article using the retention index - RI. Comparing this parameter to the different treatments studied, the following results were obtained: RI blend = 2.65%; RI 0.3lec. = 2.07; RI 0.3lec.aglom. = 0.79%. Regarding wettability, it was observed that the lecithinated products had less time if compared to the powder that went through the simple blending process, and the agglomeration process reduced even more in these times (t blend = 8 min 16 s; t 0.3%lec. = 4 min 33 s; t 0.3%lec.aglom. = 3 min). No influence of the lecithination process in the granulometric distribution was observed. The agglomeration process caused a modification in this property. 26 3 666 671 Dashiell, G.L., Lecithin in Food Processing Applications (1989) Lecithins, Sources Manufacture & Uses, pp. 213-224. , SZUHAJ, Illinois, American Oil Chemists Society Hla, P.K., Hogekamp, S., Wetting behaviour of instanized cocoa beverage powders (1999) International Journal of Food Science and Technology, 34 (4), pp. 335-342 Machado, R.P., Tecnologia de lecitinação de produtos em pó Alimentos Em Pó Formulados Com Cacau, Café e Derivados Lácteos, , VISSOTTO, F. Z. LUCCAS, V (2002) Manual Técnico Seminário Organizado Cereal Chocotec/Ital, pp. 29-47. , Campinas, SP Maia, A.B.R., Golgher, M., Parâmetros para Avaliação da Qualidade de Reconstituição do Leite em pó Desidratado em Secador de Aspersão ("Spray-Drier") (1983) Boletim SBCTA, 17 (3), pp. 235-254. , Campinas, julho/setembro Maurel, E.C., Tecnologie des poudre. Granulation: Tout un savior-faire (1994) Process, (1095), pp. 62-65 Peña, L.M.R., (2003) Estudo Da Instantaneização de Misturas Contendo Cacau Em Pó Por Aglomeração Com Jato de Vapor, 259p. , Campinas, (Tese de dissertação de doutorado) - Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas Salazar, J., Aspectos gerais sobre a produção de leite em pó instantâneo (1979) Revista Do Instituto de Laticínios "Cândido Tostes", 34 (204), pp. 15-25. , julho/agosto Schubert, H., Food particle technology. Part I: Properties of particles and particles food systems (1993) Journal of Food Engineering, 6 (1), pp. 1-30 Teunou, E., Fitzpatrick, J.J., Synott, E.C., Characterisation of food powder flowability (1999) Journal of Food Engineering, 39 (1), pp. 31-37. , janeiro Turatti, J.M., Lecitina: Obtenção e uso (1980) Boletim ITAL, 17 (3), pp. 235-251. , Campinas, julho/setembro