Effect of drying agents on quality parameters of lyophilized persimmon purée powder

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-11-17 DOI:10.21603/2308-4057-2024-2-605

Andaleeb R. Saeed, Mohamad A. Kheir Tahle, R. H. Tlay

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Abstract

Persimmon juice has good nutritional composition and high antioxidant properties, however it requires more packing space because of large volume and has limited shelf-life. The research objective was to produce persimmon purée powder with prolonged shelf-life by using various concentrations of drying agents (maltodextrin and Arabic gum). The control sample was persimmon purée powder without drying agents. Experimental samples included powders with maltodextrin (40, 45, and 50%), Arabic gum (25, 30, and 35%), and the mix of maltodextrin (40%) and Arabic gum (10%). All the experimental samples contained 1% of tri-calcium phosphate as an anti-caking agent. Tests were carried out according to the standard techniques. The samples with 45 and 50% of maltodextrin had lower moisture, ash, redness (a*), and hygroscopicity values. These powders demonstrated good yield, solubility, density, and color indices (L*, b*, C, H). The persimmon purée powders with 30 and 35% of Arabic gum showed an increase in ash content and total acidity. The samples with 30% Arabic gum obtained the highest sensory evaluation scores. The optimal results belonged to the samples of lyophilized persimmon purée powder with 45% of maltodextrin, which will have a longer shelf-life due to its low moisture content.

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干燥剂对冻干柿子泥粉质量参数的影响

柿子汁具有良好的营养成分和较高的抗氧化性，但由于体积较大，需要更多的包装空间，而且货架期有限。研究的目的是通过使用不同浓度的干燥剂（麦芽糊精和阿拉伯胶）来生产货架期更长的柿子果泥粉。对照样品是不含干燥剂的柿子果泥粉。实验样品包括含有麦芽糊精（40%、45% 和 50%）、阿拉伯树胶（25%、30% 和 35%）以及麦芽糊精（40%）和阿拉伯树胶（10%）混合的粉末。所有实验样品都含有 1%的磷酸三钙作为抗结剂。测试按照标准技术进行。麦芽糊精含量分别为 45%和 50%的样品的水分、灰分、红度（a*）和吸湿值都较低。这些粉末具有良好的产量、溶解性、密度和颜色指数（L*、b*、C、H）。阿拉伯树胶含量分别为 30% 和 35% 的柿子泥粉的灰分含量和总酸度都有所增加。阿拉伯树胶含量为 30% 的样品获得了最高的感官评价分数。麦芽糊精含量为 45% 的冻干柿子果泥粉样品的感官评价结果最佳，因为其水分含量低，保质期较长。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.