Determination of the structural stability of a premix powder through the critical water activity

Yunia Verónica García-Tejeda, Evangelina García-Armenta, Juan Martín Martínez-Audelo, Víctor Barrera-Figueroa

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

© 2019, Springer Science+Business Media, LLC, part of Springer Nature. This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (0.11 ≤ aw≤ 0.53). These three methodological approaches can predict the value of RHc reliably.
Original languageAmerican English
Pages (from-to)1323-1332
Number of pages10
JournalJournal of Food Measurement and Characterization
DOIs
StatePublished - 15 Jun 2019

Fingerprint

Dive into the research topics of 'Determination of the structural stability of a premix powder through the critical water activity'. Together they form a unique fingerprint.

Cite this