Effect of Maltodextrin Reduction and Native Agave Fructans Addition on the Rheological Behavior of Spray-Dried Juices

Abstract

Agave fructans have thermal protective and encapsulating properties as well as techno- logical functions as stabilizers. The effect of the combination of maltodextrin 10% [w/v] and native agave fructans in concentrations of 0, 2, and 4% [w/v] on the rheological prop - erties and microstructure, of spray-dried chayote, carrot, mango and pineapple powders was evaluated. The flow behavior was analyzed in a simple shear flow and low-cutting speed in the range of 5–200 s −1 . The experimental data of fresh or reconstituted juices were fitted to different flow models such as Newtonian, Bingham, and Ostwald-de-Waele. The flow behavior of all juices can be described by the Bingham model with low plastic vis -cosities; the addition of fructans and the step of spray drying had no significant influence on the plastic viscosity of juices as compared to fresh juices.