Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

被引：180
作者：
Yousefi, Shima [1 ]
Emam-Djomeh, Zahra [1 ]
Mousavi, S. M. [1 ]
机构：
[1] Univ Tehran, Transport Phenomena Lab, Dept Food Sci & Engn, Fac Agr Engn & Technol, Karaj, Iran
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2011年 / 48卷 / 06期
关键词：
Pomegranate juice; Spray drying; Physicochemical properties; Optical properties; Glass transition temperature (Tg); GLASS-TRANSITION TEMPERATURE; WATER SORPTION; RICH FOODS; PRESSURE; SUGAR; MALTODEXTRIN; CONSUMPTION; VEGETABLES; FLAVONOLS; KINETICS;
D O I：
10.1007/s13197-010-0195-x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：677 / 684
页数：8
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