Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

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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Bibliographic Details
Main Authors: Carola Andrea Sosa, Liliana Edith Vergara, María Victoria Traffano-Schiffo, Sonia Cecilia Sgroppo
Format: Article
Language:English
Published: Universidad Tecnologica Nacional 2020-04-01
Series:Tecnología y Ciencia
Subjects:
confectionery
functional compounds
sorption isotherm
peleg’s model
gab
Online Access:http://rtyc.utn.edu.ar/index.php/rtyc/article/view/556

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