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标题：Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying
其他标题：Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying
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作者：NASCIMENTO, Cintieley dos Santos ; RODRIGUES, Antonio Manoel da Cruz ; SILVA, Luiza Helena Meller da 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
期号：1
页码：245-249
DOI：10.1590/fst.36218
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g-1, water solubility index = 32.73 ± 0.67 g.100 g-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and high nutritional value. Its dehydrated products can be consumed directly or used as ingredients in the development of food products..
关键词：Mammea americana L.; film; refractance window; biocompounds; technological properties.
其他关键词：Mammea americana L.;film;refractance window;biocompounds;technological properties