Stability during storage of coconut powder fortified with active components
2019
Juan Carlos Lucas Aguirre | German Antonio Giraldo Giraldo | Misael Cortés Rodríguez
The modern consumer demands every day foods with higher content of nutrients and functionally active compounds (FAC) that favor their health; however, many of these are affected during processing and storage. The aim of the research was to evaluate the stability of the quality attributes of spray dried coconut powder fortified with Ca and vitamins C, D3 y E (PC+FAC) during storage. The storage conditions were: temperature (15, 25 and 35°C), times (0, 30, 60, 90, 120, 150 and 180 days) and packed (atmospheric pressure and N2), and the dependent variables: moisture (Xw), aw, solubility (S), color, retention of calcium and vitamins C, D3, E, total phenolic compounds, antioxidant activity (ABTS and DPPH methods), peroxide index (PI) and particle size (D10, D50 y D90). In general, the independent variables evaluated affect the quality attributes of PC+FAC, being the most critical the agglomeration of the product and the retention of vitamins and antioxidants. The best storage condition was a temperature of 15°C and packing with N2, where the quality of the PC+FAC at 180 days was Xw: 3,0±0,1%; aw: 0,342±0,009; L*: 78,0±0,0; a*: 1,4±0,1; b*: 8,6±0,1; S: 51,5±2,3%; PI: 0,2±0,2 meqH2O2/kg oil; R-VC: 62,6±5,7%; R-VD3: 51,0±1,0%; R-VE: 57,2±3,2%; R-Calcio (R-Ca): 98,9%; R-TPC: 50,9±4,8%; R-DPPH: 91,9±1,8%; R-ABTS: 42,1±2,2%.
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