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Título: Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization
Autor(es): Queiroz, Marise Bonifácio; et. al.

Palavras-chave: Co-crystal
Dietary fiber
Data do documento: 2022
Editor: Elsevier
Citação: LWT - Food Science Technology, v. 154, 2022.
Resumo: Dietary fibers are often under-consumed worldwide, even though their health benefits are already established in dietary guidelines, which recommend their daily intake of 25–30 g. Increasing the supply of fiber-enriched food products is a way to improve consumers’ daily intake. This study proposes the development of a mixed sucrose/ erythritol/fiber matrix, particulate as a crystalline solid aggregate by the co-crystallization process to be used as a fiber-delivery ingredient in formulations with partial sugar reduction. The co-crystal was physicochemical and structurally characterized and compared to their individual components. The results indicated the formation of a sugar-based structure with fiber entrapped (29.8 g/100 g of co-crystals, db), presenting 5.33% of moisture content, 0,564 of water activity, and good flow properties. DSC thermogram displayed an endothermic transition peak at 187.31 ◦C, similar to the melting temperature of sucrose, suggesting the maintenance of the crystalline structure after co-crystallization and confirmed by X-ray diffraction and FTIR spectral profile. Morphological images showed small cluster agglomerates with a covering layer on structure, indicating the presence of the fiber in the matrix. Thus, co-crystallization constitutes an alternative process for the production of particulate crystalline solid containing fiber, being a great alternative to food ingredients in less sugar-added and fiber-enriched products.
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