Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 48, Issue 6, Pages 677-684Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-010-0195-x
Keywords
Pomegranate juice; Spray drying; Physicochemical properties; Optical properties; Glass transition temperature (Tg)
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Funding
- University of Tehran, Iran [7106014/1/02]
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Pomegranate juice was diluted to 12A degrees Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.
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