Topic
Dextrose equivalent
About: Dextrose equivalent is a research topic. Over the lifetime, 635 publications have been published within this topic receiving 10615 citations.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins and starches as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents.
Abstract: Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10-25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment-containing powder made was superior to commercial red beet powder in physical properties.
987 citations
TL;DR: In this paper, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (T g ), and microstructure of spray dried black mulberry (Morus nigra ) juice powders were investigated.
513 citations
TL;DR: In this article, β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum) Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C No significant influence of %RH was observed on the retention of β-Carotene Oxidation followed first-order kinetics with an initial fast first order reaction followed by a second much slower firstorder reaction period Although drum-drying caused more initial loss in drying, the lower surface car
Abstract: Pure β-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum) Stability was studied at 11% and 32% RH and 25°C, 35°C and 45°C No significant influence of %RH was observed on the retention of β-carotene Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods The chromametric measurements of “L” and “a” corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids
486 citations
TL;DR: In this paper, two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents.
Abstract: Two spray dryers were tested to obtain powders from concentrated juices of blackcurrant, apricot, raspberry, with different maltodextrins as drying-aid agents. Composition of fruit juices and dextrose equivalent for maltodextrin are considered. Best results were obtained for a ratio juice to maltodextrin DE6 of 65/35 for blackcurrant, of 60/40 for apricot and 55/45 for raspberry, and low air temperatures (160–90°C). A compromise must be found between the ratio fruit juice to additives, the drying yield and the cost of raw materials.
320 citations
TL;DR: In this paper, the color development during potato frying was studied, and both amino acids and reducing sugars participated in the colour development of potato during frying, with the amount of reducing sugars being the limiting factor.
Abstract: Color development during potato frying was studied. Increments of reducing sugars led to increase in color of fried potatoes. For L (luminosity) between 60–51, corresponding to a reducing sugar content of 120–140 mg %, an acceptable color was obtained. Both amino acids and reducing sugars participated in the color development of potato during frying, with the amount of reducing sugars being the limiting factor. Fructose yielded the highest browning followed by glucose. Sucrose addition caused practically no change in the final color of the fried potato. At low content of reducing sugars the reaction followed first-order kinetics, the activation energy, Ea, being equal to 31 Kcal mol-1.
217 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2022 | 1 |
| 2021 | 16 |
| 2020 | 18 |
| 2019 | 23 |
| 2018 | 23 |
| 2017 | 20 |