Determination of production efficiency, color, glass transition, and sticky point temperature of spray-dried pomegranate juice powder

摘要

The aim of the study was to determine the powder recovery, color characteristics, glass transition temperature (T_(g)), and sticky point (T_(s)) temperature of spray-dried pomegranate juice powder as affected by different concentrations of maltodextrin (DE 20). Five different combinations of pomegranate juice and maltodextrin (95:5, 90:10, 85:15, 80:20 and 75:25 v/w) were prepared and spray dried in a laboratory-type spray dryer. Increase in concentration of maltodextrin significantly increased the powder recovery and 20% of maltodextrin was required for successful spray drying of pomegranate juice (powder recovery??50%). Color values of pomegranate juice powder were significantly influenced by concentration of maltodextrin. With increase in concentration of maltodextrin powder, lightness (L* value) increased from 45.54 to 74.46, a* value decreased from 20.43 to 11.45 and b~(*) value decreased from 2.16 to ?3.83. Results showed that with increase in maltodextrin concentration from 5% to 25%, T_(g) increased from 38.23°C to 71.61°C. Sticky point temperature also showed an increase from 56.86 to 89.43°C with increase in concentration of maltodextrin.