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dc.contributor.authorNovaes, Sylvia Salioni Camargo-
dc.contributor.authorDantas, Fiorella Balardin Hellmeister-
dc.contributor.authorAlvim, Izabela Dutra-
dc.contributor.authorMiguel, Ana Maria Rauen de Oliveira-
dc.contributor.authorVissotto, Fernanda Zaratini-
dc.contributor.authorAlves, Rosa Maria Vercelino-
dc.identifier.citationLWT- Food Science and Technology, v.102, p.372-378, Mar. 2019.pt_BR
dc.description.abstractThe 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.pt_BR
dc.subjectMixing timept_BR
dc.subjectPowder mixturept_BR
dc.subjectOmega-3 microcapsulespt_BR
dc.subjectMilk powderpt_BR
dc.titleExperimental method to obtain a uniform food powder mixture of omega-3 microcapsules and whole milk powderpt_BR
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