Abstract
The objective of this work was to evaluate the physicochemical and nutritive properties, sorption isotherm, and glass transition temperature (Tg) of okara protein hydrolysate microencapsulated with maltodextrin or modified starch by spray drying. Freeze-dried hydrolysate without a wall material was obtained as a non-encapsulated sample. The type of wall material had no significant influence on the powder properties. There were differences between encapsulated and non-encapsulated samples, mainly in the sugar profile, mean particle size (∼13 and 208 µm, respectively), and anhydrous powder Tg (∼100 and 55 °C, respectively). Microencapsulation improved the critical relative humidity of storage from 25% to ∼55%.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
