Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (Lepidium meyenii Walpers) Powders

• Granados Alex Eduardo Alvino

  Graduate School of Biosphere Science, Hiroshima University

• Kawai Kiyoshi

  Graduate School of Biosphere Science, Hiroshima University Graduate School of Integrated Sciences for Life, Hiroshima University

書誌事項

タイトル別名

• Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

抄録

The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca (Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commercial maca. This resulted from a difference in thermal history. The equilibrium water contents of the freeze-dried maca powders were higher than those of commercial maca at each water activity (a_w) because of differences in amorphous part. The glass transition temperature (T_g) was evaluated by differential scanning calorimetry. There was a negligible difference in the anhydrous T_g (79.5–80.2 ºC) among the samples. The T_g-depression of freeze-dried maca powders induced by water sorption was more gradual than that of the commercial maca due to a difference in water insoluble material content. From the results, critical water activity (a_wc) was determined as the a_w at which T_g becomes 25 ºC. There was negligible caking below a_w = 0.328. At higher a_w, the degree of caking remarkably increased with a large variation depending on the samples. The degree of caking could be described uniformly as a function of a_w/a_wc. From these results, we propose an empirical approach to predict the caking of maca powders.

収録刊行物

• Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ

  Ｊｏｕｒｎａｌ　ｏｆ　Ａｐｐｌｉｅｄ　Ｇｌｙｃｏｓｃｉｅｎｃｅ 67 (4), 111-117, 2020-11-20

  日本応用糖質科学会

キーワード

• maca
• water sorption isotherm
• glass transition temperature
• caking
• gelatinization

詳細情報

• CRID: 1390286426511742848
• NII論文ID: 130007941292
• DOI: 10.5458/jag.jag.jag-2020_0008
• ISSN: 18807291
• ISSN: 13447882
• NDL書誌ID: 030802706
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I030802706
• Web Site: https://www.jstage.jst.go.jp/article/jag/67/4/67_jag.JAG-2020_0008/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可