Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

Goula, Athanasia M.; Adamopoulos, Konstantinos G.

doi:10.1080/07373930802046377

Cited by 285 publications

(173 citation statements)

References 34 publications

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“…The control showed the lowest solubility among all formulated creamers; while the creamer containing high amount of maltodextrin (25%) and inulin (7.5%) showed very high solubility (93.13%) as compared to other formulated creamers. The result was in accordance with the finding reported by Goula and Adamopoulos (2008). The solubility of the spray-dried tomato pulp was considerably improved by addition of maltodextrin to the premix.…”

Section: Morphologysupporting

confidence: 82%

“…This might be due to larger particles, higher porosity and lower moisture content of the instant creamers than the regular creamers. As stated by Goula and Adamopoulos (2008), large particles with higher porosity tend to be dissolved easier than the small particles. This is because the small particles have dustier form than large particles and float on water, thus making some difficulties during wetting and reconstitution.…”

Section: Solubilitymentioning

confidence: 95%

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Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product.

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Section: Morphologysupporting

confidence: 82%

Section: Solubilitymentioning

confidence: 95%

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Hedayatnia

Mirhosseini

Amid

et al. 2016

LWT - Food Science and Technology

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show abstract

“…The reason of this was explained as the difficulties of water molecules to diffuse as compared to the larger maltodextrin molecules. Similar results were reported by Goula and Adamopoulos (2008). The quality of spray dried powders depends on the operating parameters.…”

Section: Introductionsupporting

confidence: 87%

“…According to them, the functional properties of maltodextrins depend on the polymerization degree, expressed as DE, and the lower the DE, the better binder agent the maltodextrin is. However, according to Goula and Adamopoulos (2008), the higher DEs caused the lower drying rates. This observation may be explained by the fact that high-DE maltodextrins develop stickiness slower and reach a state of non-adhesion slower than low-DE maltodextrins.…”

Section: Spray Drying Performancementioning

confidence: 96%

Spray drying of liquorice (Glycyrrhiza glabra) extract

Karaaslan

Dalgıç

2012

J Food Sci Technol

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The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

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“…The sticky behavior of sugar-rich foods is attributed to low-molecular sugars, and the problem of wall deposition can be reduced by the addition of drying aids or the use of dehumidified air (Adhikari, Howes, Wood, & Bhandari, 2009). Due to the high stickiness of soy sauce powders, their product yield is always a matter of concern as it is with the spray-drying of other sticky products (Bhandari, Datta, Crooks, Howes, & Rigby, 1997;Goula & Adamopoulos, 2008a, 2008bTelang &Thorat, 2010). Although other types of carrier agent have been studied in regard to soy sauce powder production, maltodextrin remains a popular drying carrier due to its low cost and good reconstitution properties.…”

Section: Introductionmentioning

confidence: 99%

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Wang

Dufour²,

Zhou

2015

CyTA - Journal of Food

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Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

Cited by 285 publications

References 34 publications

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

Spray drying of liquorice (Glycyrrhiza glabra) extract

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

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