Preparo, caracterização e avaliação funcional de microcapsulas obtidas por spray drying, contendo extrato de cafe crioconcentrado. / Preparation, charaction and funcional evaluation of microcapsules obtained by spray drying, containing cryoconcentrated coffee extract.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Microencapsulation using spray dryer has been widely used in food industry, seeking core protection. Nowadays, the gum arabic and maltodextrin have been used as wall material, but cashew gum was still not studied as a microcapsule for this purpose. This way, the objective of this work was studied the volatile retention of coffee extract during microencapsulation by a spray drying technique using maltodextrin, gum arabic and cashew gum as microencapsulating agents. The microcapsules obtained were characterizated by Karl Fischer, protein, water activity, particle size distribution. Besides, the physical and chemical stability were studied by scanning electron microscopy and Gas Chromatography-Mass Spectroscopy (GC-MS). Microwave assisted extraction was used for core extrraction, who allows operacional simplicity, rapid extraction and multiple extraction at same time. The identities of the compounds in the core were suggested by comparison of their mass spectra with those of the NIST s library spectra. The chromatographic profile of microcapsules samples obtained by GC-MS was similar in the qualitative evaluation. A sensory analysis was carried out with 39 consumers, comparing the studied microcapsules with instantaneous coffee powder standard obtained by spray drying. It was observed that there was not a significant difference between the microcapsules and the standard.

ASSUNTO(S)

cafe secagem em spray goma arabica cashew gum coffee goma de cajueiro arabian gum drying in spray maltodextrina microencapsulation microencapsulação maltodextrina

ACESSO AO ARTIGO

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