Data on spray-drying of fruit juices containing probiotic bacteria are scarce. The main challenge is to avoid the viability losses of the microorganism during drying and storage. In the presented study, the dehydration by spray-drying of cashew apple juice containing Lactobacillus casei NRRL B-442...
Spray-Drying of Probiotic Cashew Apple Juice Data on spray-drying of fruit juices containing probiotic bacteria are scarce. The main challenge is to avoid the viability losses of the microorganism dur... Fernandes Pereira, Ana LuciaLima Almeida, Francisca DivaLima, Micael AndradeCorreia da Costa,...
The optimum conditions for probiotic cashew apple juice production were initial pH 6.4,fermentation temperature of 30掳C, inoculums size of 7.48 Log CFU/mL and 16 h of fermentation process. Itwas observed that the Lactobacillus casei grew during the refrigerated storage. Viable cell counts were...
The present investigation tries to optimize different carriers in varying proportions and inlet temperature for spray drying of clarified cashew apple juice, juice mixed with Maltodextrin (M) or Resistant dextrin (D) in varying proportions basedon juice solid and carrier ratios as 70:30 (CJ, 60:...
Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice. Int. J. Food Sci. Technol. 44 (3), 641e645.de Oliveira, M. A.; Maia, G. A.; de Figueiredo, R. W.; de Souza, A. C. R.; de Brito, E. S.; de Azeredo, H. M. C. ...
Effect of packaging and storage on physico-chemical characters of powder prepared by spray drying of blended juices of cashew appledoi:10.22271/CHEMI.2021.V9.I1R.11396K Umamaheswara RaoB Prasanna KumarDV SwamiSalomi SuneethaDD SmithK Uma Krishna...
During storage, spray-dried cashew juice particles maintained their water activity levels within the microbiologically safe range and retained high solubility, in addition to high ascorbic (>68%) and phenolic (>55%) acid retention. Overall, we showed that spray-drying cashew juice is a feasible ...