ENCAPSULACIÓN DEL EXTRACTO SECO DE LA SIDRA CONTENIENDO SUS COMPUESTOS FENÓLICOS, EVALUACIÓN FISICO-QUÍMICA Y SENSORIAL

ROCHA DIEGO F ; ZAMORA MARIA CLARA ; LANARI MARIA CECILIA

Cordoba

Congreso; IV Congreso Inter Ciencia y Tecnología de los Alimentos; 2012

The objective was to obtain an alcohol free powder with high polyphenol content from apple cider using freeze drying encapsulation and to analyze its chemical and sensory stability during accelerated storage. We determined the residual ethanol, total polyphenols and sugar contents, pH and antioxidant capacity of the freeze dried cider as well as its color, water activity and glass transition temperature, We observed a small decrease in total polyphenol content however, no changes were detected in the antiradical activity. Results showed that at 3% relative humidity, the powder flowability was maintained.  Sensory results detected significant variations in color aroma and sweetness after accelerated storage.