Effect of Drying Parameters on Physiochemical and Sensory Properties of Fruit Powders Processed by PGSS-, Vacuum- and Spray-drying

摘要

Aim of this experimental work was to investigate the possibility of producing fruit powders without employing drying aid and to investigate the effect of drying temperature on the final powder characteristics. Raw fruit materials (banana puree, strawberry puree and blueberry concentrate) were processed using three different drying techniques each operating at different temperature conditions: vacuum-drying (-27-17 degrees C), spray-drying (130-160 degrees C) and PGSS-drying (112-152 degrees C). Moisture content, total colour difference, antioxidant activity and sensory characteristics of the processed fruit powders were analysed. The results obtained from the experimental work indicate that investigated fruit powders without or with minimal addition of maltodextrin can be produced. Additionally, it was observed that an increase in process temperature results in a higher loss of colour, reduced antioxidant activity and intensity of the flavour profile.