Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the...
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| Format: | Article |
| Language: | English |
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Universidad Tecnologica Nacional
2020-04-01
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| Series: | Tecnología y Ciencia |
| Subjects: | |
| Online Access: | http://rtyc.utn.edu.ar/index.php/rtyc/article/view/556 |
| _version_ | 1828745536382959616 |
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| author | Carola Andrea Sosa Liliana Edith Vergara María Victoria Traffano-Schiffo Sonia Cecilia Sgroppo |
| author_facet | Carola Andrea Sosa Liliana Edith Vergara María Victoria Traffano-Schiffo Sonia Cecilia Sgroppo |
| author_sort | Carola Andrea Sosa |
| collection | DOAJ |
| description | The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it 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. |
| first_indexed | 2024-04-14T04:05:02Z |
| format | Article |
| id | doaj.art-9368f9b77b444f6c99812b69abdf42cd |
| institution | Directory Open Access Journal |
| issn | 1666-6933 |
| language | English |
| last_indexed | 2024-04-14T04:05:02Z |
| publishDate | 2020-04-01 |
| publisher | Universidad Tecnologica Nacional |
| record_format | Article |
| series | Tecnología y Ciencia |
| spelling | doaj.art-9368f9b77b444f6c99812b69abdf42cd2022-12-22T02:13:24ZengUniversidad Tecnologica NacionalTecnología y Ciencia1666-69332020-04-0137405510.33414/rtyc.37.40-55.2020556Sweet Potato Gummy Sorption Isotherm: Product Development and Stability AnalysisCarola Andrea SosaLiliana Edith VergaraMaría Victoria Traffano-SchiffoSonia Cecilia SgroppoThe present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it 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.http://rtyc.utn.edu.ar/index.php/rtyc/article/view/556confectioneryfunctional compoundssorption isothermpeleg’s modelgab |
| spellingShingle | Carola Andrea Sosa Liliana Edith Vergara María Victoria Traffano-Schiffo Sonia Cecilia Sgroppo Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis Tecnología y Ciencia confectionery functional compounds sorption isotherm peleg’s model gab |
| title | 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_short | Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis |
| title_sort | sweet potato gummy sorption isotherm product development and stability analysis |
| topic | confectionery functional compounds sorption isotherm peleg’s model gab |
| url | http://rtyc.utn.edu.ar/index.php/rtyc/article/view/556 |
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