Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its shelf life, the sorption isotherms were determined at 4, 20 and 30 °C. Several mathematical models were applied to adjust the sorption behavio...

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Detalles Bibliográficos
Autores principales: Vergara, Liliana Edith, Traffano-Schiffo, María Victoria, Sgroppo, Sonia Cecilia, Sosa, Carola Andrea
Formato: Artículo publisherVersion
Lenguaje:Inglés
Inglés
Publicado: 2021
Materias:
Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
Acceso en línea:http://hdl.handle.net/20.500.12272/5558
https://doi.org/10.33414/rtyc.37.40-55.2020
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-5558
record_format dspace
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
Inglés
topic Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
spellingShingle Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
Vergara, Liliana Edith
Traffano-Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
topic_facet Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
description The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its shelf life, the sorption isotherms were determined at 4, 20 and 30 °C. Several mathematical models were applied to adjust the sorption behavior with Peleg's model being the one that best fit the experimental data. The results obtained in this study open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.
format Artículo
publisherVersion
author Vergara, Liliana Edith
Traffano-Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
author_facet Vergara, Liliana Edith
Traffano-Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
author_sort Vergara, Liliana Edith
title Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
title_short Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
title_full Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
title_fullStr Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
title_full_unstemmed Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
title_sort sweet potato gummy sorption isotherm: product development and stability analysis
publishDate 2021
url http://hdl.handle.net/20.500.12272/5558
https://doi.org/10.33414/rtyc.37.40-55.2020
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AT sgropposoniacecilia sweetpotatogummysorptionisothermproductdevelopmentandstabilityanalysis
AT sosacarolaandrea sweetpotatogummysorptionisothermproductdevelopmentandstabilityanalysis
bdutipo_str Repositorios
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