Sweet potato gummy sorption isotherm : product development and stability analysis

Autores
Vergara, Liliana Edith; Traffano Schiffo, María Victoria; Sgroppo, Sonia Cecilia; Sosa, Carola Andrea
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its 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.
Fil: Fill: Vergara, Liliana Edith. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.
Fil: Fill: Sgroppo, Sonia Cecilia. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.
Fil: Fill: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas, Naturales y Agrimensura. Laboratorio de Tecnología Química y Bromatología; Argentina.
Fil: Fill: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Peer Reviewed
Fuente
Revista Tecnología y Ciencia 37, 40-55. (2020)
Materia
Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2021-10-06T19:54:26Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/5558
Acceder
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network_acronym_str RIAUTN
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network_name_str Repositorio Institucional Abierto (UTN)
spelling Sweet potato gummy sorption isotherm : product development and stability analysisIsotermas de sorción de gomitas de batata : desarrollo del producto y análisis de estabilidadVergara, Liliana EdithTraffano Schiffo, María VictoriaSgroppo, Sonia CeciliaSosa, Carola AndreaConfectioneryFunctional compoundsSorption isothermPeleg’s modelGABThe present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its 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.Fil: Fill: Vergara, Liliana Edith. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.Fil: Fill: Traffano Schiffo, María Victoria. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.Fil: Fill: Sgroppo, Sonia Cecilia. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.Fil: Fill: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas, Naturales y Agrimensura. Laboratorio de Tecnología Química y Bromatología; Argentina.Fil: Fill: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.Peer Reviewed2021-10-06T19:54:26Z2021-10-06T19:54:26Z2020-03-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfRevista Tecnología y Cienciahttp://hdl.handle.net/20.500.12272/5558https://doi.org/10.33414/rtyc.37.40-55.2020Revista Tecnología y Ciencia 37, 40-55. (2020)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica NacionalengengPID UTN-FRRe (project ALUTIRE0004517TC)info:eu-repo/semantics/openAccess2021-10-06T19:54:26Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAcceso abierto2026-09-24T12:46:37Zoai:ria.utn.edu.ar:20.500.12272/5558instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:46:37.997Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Sweet potato gummy sorption isotherm : product development and stability analysis
Isotermas de sorción de gomitas de batata : desarrollo del producto y análisis de estabilidad
title Sweet potato gummy sorption isotherm : product development and stability analysis
spellingShingle Sweet potato gummy sorption isotherm : product development and stability analysis
Vergara, Liliana Edith
Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
title_short Sweet potato gummy sorption isotherm : product development and stability analysis
title_full Sweet potato gummy sorption isotherm : product development and stability analysis
title_fullStr Sweet potato gummy sorption isotherm : product development and stability analysis
title_full_unstemmed Sweet potato gummy sorption isotherm : product development and stability analysis
title_sort Sweet potato gummy sorption isotherm : product development and stability analysis
dc.creator.none.fl_str_mv Vergara, Liliana Edith
Traffano Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
author Vergara, Liliana Edith
author_facet Vergara, Liliana Edith
Traffano Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
author_role author
author2 Traffano Schiffo, María Victoria
Sgroppo, Sonia Cecilia
Sosa, Carola Andrea
author2_role author
author
author
dc.subject.none.fl_str_mv Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
topic Confectionery
Functional compounds
Sorption isotherm
Peleg’s model
GAB
dc.description.none.fl_txt_mv The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its 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.
Fil: Fill: Vergara, Liliana Edith. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Fil: Fill: Traffano Schiffo, María Victoria. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.
Fil: Fill: Sgroppo, Sonia Cecilia. UNNE-CONICET. Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA); Argentina.
Fil: Fill: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas, Naturales y Agrimensura. Laboratorio de Tecnología Química y Bromatología; Argentina.
Fil: Fill: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Grupo de Investigación en Biotecnología y Alimentos (BIOTEC); Argentina.
Peer Reviewed
description The present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-11
2021-10-06T19:54:26Z
2021-10-06T19:54:26Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Revista Tecnología y Ciencia
http://hdl.handle.net/20.500.12272/5558
https://doi.org/10.33414/rtyc.37.40-55.2020
identifier_str_mv Revista Tecnología y Ciencia
url http://hdl.handle.net/20.500.12272/5558
https://doi.org/10.33414/rtyc.37.40-55.2020
dc.language.none.fl_str_mv eng
eng
language eng
dc.relation.none.fl_str_mv PID UTN-FRRe (project ALUTIRE0004517TC)
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2021-10-06T19:54:26Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto
eu_rights_str_mv openAccess
rights_invalid_str_mv 2021-10-06T19:54:26Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv Revista Tecnología y Ciencia 37, 40-55. (2020)
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
_version_ 1877230926674526208
score 13.24418

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