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In this study the effect of microencapsulation parameters by spray drying on protecting volatiles of cocoa liquor, by employing Maltodextrin (MD) and Hi-Cap 100 (HC) as encapsulating materials, was evaluated. The feed solution were prepared in proportions of 3:1 and 2:1 w/w (wall:core) and drying at 150, 180 and 210°C. The microencapsulates were evaluated in terms of yield, moisture, water activity,...
The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein concentrate (WPC), cassava starch (Y) and gum Arabic (GA) in proportions of 50:50 and 17:83 and cassava starch (Y) and whey protein concentrate (WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40% were found using gas chromatography, and a morphological characterization...
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