Degradación de la vitamina C en un producto de mango (Mangifera indica L.) y lactosuero
作者： Fernando Alonso Mendoza-Corvis
DOI: 10.21930/RCTA.VOL18_NUM1_ART:563
关键词: Chemistry 、 Degradation kinetics 、 Whey protein powder 、 Mangifera 、 Vitamin C 、 Indophenol 、 Pulp (paper) 、 Color difference 、 Food science 、 Colorimeter
摘要: This study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, order effect temperature on its conservation further evaluate behavior L*, a*, b* total color difference (ΔE) powder product. Vitamin was determined by aoac 967.21/90 method using 2,6-dichlorophenol indophenol, quantified with HunterLab Color Flex EZ colorimeter. showed greater stability stored at 4 °C concentration end eighth sampling week 13.94 ± 1.2 mg/10 0 g-1 sample showing first k1 values 0.014 0.041 mg/100 g/week temperatures 28 °C, respec-tively. The greatest variations occurred samples indicating influence change compo-nents. In addition, a* parameters were less affected under storage their correspond second degree polynomial.
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