Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 24, Issue 6, Pages 519-532Publisher
SAGE PUBLICATIONS LTD
DOI: 10.1177/1082013218769168
Keywords
Agave fructans; maltodextrin; spray drying; hygroscopicity
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The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-dried pineapple and mango powder were evaluated in this study. An experimental 3(3) design, three concentrations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and three feed temperatures (110, 115, and 120?) were used. The results using the treatment in which only maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the moisture content, a(w), and solubility. Likewise, an increase (more than 2%) in fructans concentration generates products with increased a(w), moisture, hygroscopicity, wettability, and greater solubility. Additionally, no modification of storage stability was observed. Mango and pineapple powder color were affected mainly by the inlet temperature, causing an increase in luminosity (L*) and a decrease in parameter (a*). A scanning electron microscopy showed spherical powder particles with certain contractions; powder stability in treatments with native agave fructans was not modified in the treatment at 2%. Finally, the addition of 2% agave fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying process.
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