IQUIBA-NEA 25617
INSTITUTO DE QUIMICA BASICA Y APLICADA DEL NORDESTE ARGENTINO
Unidad Ejecutora - UE
artículos
Título:
Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
Autor/es:
MARÍA VICTORIA TRAFFANO-SCHIFFO; SONIA C. SGROPPO; LILIANA EDITH VERGARA; CAROLA A. SOSA
Revista:
Revista Tecnología y Ciencia - Universidad Tecnológica Nacional
Editorial:
UNIVERSIDAD TECNOLOGICA NACIONAL
Referencias:
Lugar: Buenos Aires; Año: 2020 vol. 18 p. 40 - 55
ISSN:
1666-6933
Resumen:
The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its 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.
