Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentratio...

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Bibliographic Details
Main Authors: Francislaine Suelia dos Santos, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Yaroslávia Ferreira Paiva, Henrique Valentim Moura, Eugênia Telis de Vilela Silva, João Paulo de Lima Ferreira, Bruno Adelino de Melo, Ana Júlia de Brito Araújo Carvalho, Marcos dos Santos Lima, Caciana Cavalcanti Costa, Wilton Pereira da Silva, Josivanda Palmeira Gomes
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
food drying
bioactive compounds
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/12/3/569

Internet

https://www.mdpi.com/2304-8158/12/3/569

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