Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Authors

  • Carola Andrea Sosa Universidad Tecnológica Nacional - Facultad Regional Resistencia - Argentina
  • Liliana Edith Vergara Universidad Tecnológica Nacional - Facultad Regional Resistencia - Argentina
  • María Victoria Traffano-Schiffo Grupo de Investigación en Biotecnología y Alimentos, Universidad Tecnológica Nacional. Facultad Regional Resistencia, Instituto de Química Básica y Aplicada del Nordeste Argentino, Universidad Nacional del Nordeste, Consejo Nacional de Investigaciones Científicas y Técnicas -Argentina
  • Sonia Cecilia Sgroppo Universidad Tecnológica Nacional. Facultad Regional Resistencia - Argentina.

DOI:

https://doi.org/10.33414/rtyc.37.40-55.2020

Keywords:

Confectionery, Functional compounds, Sorption isotherm, Peleg’s model, GAB

Abstract

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.

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Published

2020-04-03

How to Cite

Sosa, C. A., Vergara, L. E., Traffano-Schiffo, M. V., & Sgroppo, S. C. (2020). Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis. Technology and Science Magazine, (37), 40–55. https://doi.org/10.33414/rtyc.37.40-55.2020

Issue

No. 37 (2020): Technology and Science Magazine

Section

Artículos