http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Martha Graciela Ruiz-Gutiérrez,Carlos Abel Amaya-Guerra,Armando Quintero-Ramos,Teresita de Jesús Ruiz-Anchondo,Janeth Alejandra Gutiérrez-Uribe,Juan Gabriel Baez-González,Daniel Lardizabal-Gutiérrez,K 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
The effects of red cactus pear encapsulationusing spray drying with soluble fiber were evaluated. Cactus pear juice was mixed with 15, 22.5, or 30% solublefiber and dried at 160, 180, or 200ºC. Juice showed highlevels of polyphenols, quercetin, kaempferol, isoharmetin,betacyanins, betaxanthins, and a high antioxidant activity. Increased soluble fiber amounts significantly (p<0.05)increased the pH, aw, water solubility index (WSI), L*, andb* values. Levels of polyphenols and betacyanins decreasedsignificantly (p<0.05) as the soluble fiber content and thedrying temperature increased, respectively. Encapsulationat 160ºC and 22.5% of soluble fiber yielded good physicalproperties and high bioactive compounds. Microscopicanalysis showed spherically shaped capsules, the shapewas affected by the concentration of added soluble fiber. Low soluble fiber concentrations were associated withmore collapsed capsules. Soluble fiber for encapsulatingcactus pear resulted in a powder with good properties thatcan be used as a food ingredient.