期刊
DRYING TECHNOLOGY
卷 30, 期 5, 页码 484-493出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2011.647369
关键词
Anthocyanins; Gum arabic; Particle size; Phenolics; Water solubility index
资金
- Center for Sustaining Agriculture and Natural Resources at Washington State University
Encapsulated red raspberry (Rubus idaeus) powders with gum arabic were produced using a spray-drying method. The raspberry puree samples were treated with and without high-pressure homogenizers prior to spray drying. The physicochemical properties of spray-dried raspberry powders were analyzed. The median particle size (X-50) of raspberry powder produced with high-pressure homogenized puree (14.6 mu m) was smaller than raspberry powder produced without high-pressure homogenization applied to puree (18.3 mu m). Glass transition temperatures and water contents of encapsulated raspberry powders were not significantly different (p>0.05) at equivalent water activities. High-pressure homogenization of puree resulted in greater apparent density and porosity for encapsulated raspberry powder. Greater particle size resulted in higher hygroscopicity and water solubility index (WSI) for encapsulated raspberry powder produced without high-pressure homogenization of puree. Anthocyanins concentration was greater in raspberry powder pretreated with high-pressure homogenization although powder exhibited lower brightness, redness, and yellowness.
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