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dc.contributor.author
Erben, Melina
dc.contributor.author
Piagentini, Andrea
dc.contributor.author
Osella, Carlos Alberto
dc.date.available
2022-12-05T14:53:37Z
dc.date.issued
2015-09
dc.identifier.citation
Erben, Melina; Piagentini, Andrea; Osella, Carlos Alberto; Kinetics of color development in fortified cookies; Science Publishing Group; Journal of Food and Nutrition Sciences; 3; 5; 9-2015; 196-202
dc.identifier.issn
2330-7285
dc.identifier.uri
http://hdl.handle.net/11336/180184
dc.description.abstract
The objective of this work was to study kinetics of color development in protein-fortified cookies systems at three heat-treatment temperature (190, 220, 250 ºC) and three water content (23, 26, 29 %). Response surface methodology was used to analyze the effect of heat treatment and water added on reaction rate constant obtained for L*, a*, b*, Cab*, hab* and were compared with Arrhenius equation. Color parameters evolutions follow a first-order kinetic. The linear coefficients corresponding to the water added variable were no significant for all color parameter, meaning rate constants values were only heat treatment temperature dependent. The goodness of the model prediction was assessed by the mean absolute relative error (%). Results showed that both correlation method were adequate to predict kinetic coefficients in the technological conditions studied.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Science Publishing Group
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
Kinetic
dc.subject
Color
dc.subject
Cookies
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Kinetics of color development in fortified cookies
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2022-12-05T11:02:46Z
dc.identifier.eissn
2330-7293
dc.journal.volume
3
dc.journal.number
5
dc.journal.pagination
196-202
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Erben, Melina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Piagentini, Andrea. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Osella, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of Food and Nutrition Sciences
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.11648/j.jfns.20150305.16
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20150305.16
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