Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/36
Título: Experimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powder
Autor(es): Novaes, Sylvia Salioni Camargo
Dantas, Fiorella Balardin Hellmeister
Alvim, Izabela Dutra
Miguel, Ana Maria Rauen de Oliveira
Vissotto, Fernanda Zaratini
Alves, Rosa Maria Vercelino
rosa@ital.sp.gov.br
Palavras-chave: Mixing time
Powder mixture
Omega-3 microcapsules
Milk powder
Data do documento: mar-2019
Editor: Elsevier
Citação: LWT- Food Science and Technology, v.102, p.372-378, Mar. 2019.
Resumo: The aim of this study was to develop a methodology, based on image analysis, to obtain a uniform distribution of microcapsules containing omega-3 (EPA and DHA) in whole milk powder. Both ingredients were characterized in terms of mean diameter, particle size distribution, water activity, moisture, apparent and bulk density, flow properties, morphology and microstructure. After preliminary tests, the mixing time to establish a standard deviation of zero was determined. Adopting the developed method, the mixing experiment was validated by chemical analysis (quantification of EPA and DHA content in the mixture). Although some characteristics between the powdered milk and the omega-3 microcapsules showed statistically significant differences (p < 0.05), the developed method could determine the processing time to obtain a homogeneous mixture. The validation tests carried out using chemical analysis indicated standard deviation equal to 0.011 μg/100 g and 0.014 μg/100 g and coefficient of variation of 3.38% and 3.71% after the defined processing time.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/36
ISSN: 0023-6438
Aparece nas coleções:Artigos cientificos

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