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Determination of the structural stability of a premix powder through the critical water activity

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Abstract

This paper analyses the structural stability of a premix powder that consists of a mixture of whey protein isolate, soy protein isolate, sodium caseinate, carrot juice, and honey bee, which are mixed together by spray-drying. The structural stability of the powder is determined by means of its critical water activity (RHc) at 25 °C, which is determined by three different procedures, namely, by the conventional graphical method, by calculating the inflection points in the adsorption isotherms, and by digital image analysis on the powders stored at different water activities (\(0.11\le a_{w}\le 0.53\)). These three methodological approaches can predict the value of RHc reliably.

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Acknowledgements

YVGT acknowledges to CONACyT for the SNI program. VBF acknowledges to SIP project 20180438. The authors recognize the experimental support of the CNMN-IPN in the realization of the present work.

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Authors and Affiliations

  1. Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Gustavo A. Madero, C.P. 07738, City of Mexico, Mexico

    Yunia Verónica García-Tejeda

  2. Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P. 80013, Mexico

    Evangelina García-Armenta & Juan Martín Martínez-Audelo

  3. Instituto Politécnico Nacional, Sección de Estudios de Posgrado e Investigación, UPIITA. Avenida Instituto Politécnico Nacional, No. 2580, Col. Barrio la Laguna Ticomán, Gustavo A. Madero, C.P. 07340, City of Mexico, Mexico

    Víctor Barrera-Figueroa

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  1. Yunia Verónica García-Tejeda
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  2. Evangelina García-Armenta
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  3. Juan Martín Martínez-Audelo
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  4. Víctor Barrera-Figueroa
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Correspondence to Yunia Verónica García-Tejeda.

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García-Tejeda, Y.V., García-Armenta, E., Martínez-Audelo, J.M. et al. Determination of the structural stability of a premix powder through the critical water activity. Food Measure 13, 1323–1332 (2019). https://doi.org/10.1007/s11694-019-00047-1

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  • DOI: https://doi.org/10.1007/s11694-019-00047-1

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