Artículos de revistas
Functionality Of Microencapsulated Paprika Oleoresin In Arabic Gum And Rice Starch/gelatin [funcionalidade Da Oleoresina De Páprica Microencapsulada Em Goma-arábica E Amido De Arroz/gelatina]
Registro en:
Pesquisa Agropecuaria Brasileira. , v. 41, n. 2, p. 351 - 354, 2006.
0100204X
2-s2.0-33646592232
Autor
Santos A.B.
Favaro-Trindade C.S.
Ferreira Grosso C.R.
Institución
Resumen
The objective of this work was to evaluate the functionality of microencapsulated paprika oleoresin in arabic gum and rice starch/gelatin incorporated into the model systems: cake and gelatin gel. The systems were evaluated by instrumental color and consumer test based on the appearance and global acceptance attributes. The encapsulated pigment successfully dyed the cakes as well as was uniformly distributed into the products, showing good sensory acceptance. In the gels, a superior performance was obtained when using arabic gum, however all treatments applied for gels showed low global sensory acceptance. The presence of microencapsulated paprika oleoresin had no negative effect on taste, flavor or texture of analyzed systems. 41 2 351 354 Beatus, Y., Raziel, A., Rosenberg, M., Kopelman, I.J., Spray-drying microencapsulation of paprika oleoresin (1985) Lebensmittel-Wissenschaft und Technologie, 18, pp. 28-34 Biacs, P.A., Czinkotai, B., Hoschke, A., Factors affecting stability of colored substances in paprika powders (1992) Journal of Agricultural and Food Chemistry, 40, pp. 363-367 Calvo, C., Salvador, A., Measurement of the colour and transparency of gels: Application to fruit gels (1997) Food Hydrocolloids, 11, pp. 443-447 Fennema, O.R., (2000) Química de Los Alimentos. 2.ed., 1258p. , Zaragoza: Acribia Jackson, L.S., Lee, K., Microencapsulation and the food industry (1991) Lebensmittel-Wissenschafat und Technologie, 24, pp. 289-297 Morais, H., Rodrigues, P., Ramos, C., Forgacs, E., Cserhati, T., Oliveira, J., Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder (2002) Die Nahrung, 46, pp. 308-310 Pino, J.A., Fernández, N., Borges, P., Obtención de oleorresina de pimentón dulce. I. Evaluación de solventes de extracción (1997) Alimentaria, 33, pp. 59-60 Ramesh, M.N., Wolf, W., Tevini, D., Jung, G., Influence of processing parameters on the drying of spice paprika (2001) Journal of Food Engineering, 49, pp. 63-72 Ré, M.I., Microencapsulation by spray drying (1998) Drying Technology, 16, pp. 1195-1236 Santos, A.B., Fávaro-Trindade, C.S., Grosso, C.R.F., Effect of light and temperature on the stability of a microencapsulated paprika oleoresin (2004) Proceedings, pp. 23-27. , INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 9., 2004, Montpellier, França. Montpellier, França: [s.n.] Santos, A.B., Fávaro-Trindade, C.S., Grosso, C.R.F., Preparo e caracterização de microcápsulas de oleoresina de páprica obtidas por atomização (2005) Ciência e Tecnologia de Alimentos, 25, pp. 322-326 (1995) SAS User's Guide: Basic and Statistic, Version 9.01, 1686p. , Cary, Estados Unidos. Cary Stone, H., Sidel, J.L., (1993) Sensory Evaluation Practices, 338p. , San Diego: Academic Press Tood, R.D., Microencapsulation and the flavor industry (1970) Flavor Industry, 1, p. 768 Trindade, M.A., Grosso, C.R.F., The stability of ascorbic acid microencapsulated in granules of rice starch and in gum arabic (2000) Journal of Microencapsulation, 17, pp. 169-176 Winning, M., Micro-encapsulated colours - Natural colours with improved stability (1995) Agro Food Industry Hi-Tech, 6, pp. 13-15 Zilberboim, R., Kopelman, I.J., Talmon, Y., Microencapsulation by a dehydrating liquid: Retention of paprika oleoresin and aromatic esters (1986) Journal of Food Science, 51, pp. 1301-1306