Influence of plant proteins blend or polydextrose on freeze-dried açaí (Euterpe oleracea) sorption isotherms and thermal properties
LWT(2024)
摘要
The influence of polydextrose or plant proteins blend, as a drying aid in freeze-dried açaí pulp, was evaluated regarding stability by vapor sorption isotherms at 20 °C in a water activity range of 0.1–0.95, obtained by vapor sorption analyzer and by saturated salt solutions, and the enthalpic properties were obtained by differential scanning calorimetry.
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关键词
Thermal analysis,Sorption isotherm,Freeze-drying,Plant protein
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