Induction of Sugar Crystallization

Powdered fruit juices present problems of stikiness, solubility and hygroscopicity which are related to their high content of sugars in an amorphous state. This study aimed to induce crystallization in powdered tropical juices during the spray drying process and to correlate the microstructure of the powder obtained with the functional properties of stickiness, hygroscopicity and solubility. For this work, mango juice with 12ºBrix was used. Before dehydrating the juice, the following carriers were added: maltodextrin, gum arabic, waxy starch and cornstarch, at concentrations of 12%. Crystalline cellulose was also added to the solution at concentrations of 0%, 3%, 6% and 9%. The powder was obtained using a mini spray dryer. The powder obtained was analyzed for microstructure, stickiness, solubility and hygroscopicity. The results indicate that mango juice powders obtained by spray drying have sugars in an amorphous state. The functional properties studied decreased as a function of cellulose concentration. It can be concluded that the addition of cellulose did not promote the crystallization of sugars, but it did influence the functional properties.

Autorentext

Milton Nobel Cano Chauca è laureato in Ingegneria alimentare, ha conseguito un Master in Scienze e tecnologie alimentari (UFV) e un dottorato in Scienze alimentari (UFLA). Attualmente è professore presso l'Istituto di Scienze Agrarie dell'Università Federale di Minas Gerais nell'area della lavorazione di frutta e verdura.