Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 6, Pages 1633-1639Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-012-0217-8
Keywords
citrus 'Hallabong' powder; drying method; physicochemical property; flow property
Categories
Funding
- Rural Development Administration (RDA), Republic of Korea [PJ0077822011]
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Citrus 'Hallabong' powders were prepared using hot air and freeze drying methods, and their physicochemical and flow properties were measured. The yields of the powders from whole fruit and pressed cake by hot air drying method were 17.5 and 22.0%, while those by freeze drying method were 20.0 and 22.5%, respectively. Vitamin C was high in freeze-dried whole fruit powders (220.8-364.7 mg/100 g) compared with those in hot air-dried ones (80.1-114.6 mg/100 g). Browning index of freeze-dried powders was significantly lower than those of hot air-dried ones. Bulk densities, compaction densities, and Hausner ratios of the powders were significantly higher in freeze drying method compared with hot air drying method. Water solubilities and hygroscopicities of freeze-dried powders were higher than those of hot air-dried ones. In conclusion, 'Hallabong' powders can be made using freeze drying method with high quality in terms of vitamin C content, color, and water solubility.
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