Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the...

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Bibliographic Details
Published in:Tecnología y ciencia (En línea) no. 37; pp. 40 - 55
Main Authors: Sosa, Carola Andrea, Vergara, Liliana Edith, Traffano-Schiffo, María Victoria, Sgroppo, Sonia Cecilia
Format: Journal Article
Language:English
Published: Universidad Tecnologica Nacional 03-04-2020
Subjects:
confectionery
functional compounds
gab
peleg’s model
sorption isotherm
Online Access:Get full text
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Summary:The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it 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.
ISSN:1666-6933
1666-6933
DOI:10.33414/rtyc.37.40-55.2020