Abstract
Effect of maltodextrin on the water sorption behavior and glass transition temperature (Tg) of freeze-dried mango solute (water-soluble mango material) was investigated. In addition, the caking property of freeze-dried mango puree and mango solute with and without maltodextrin was investigated. The Tg of mango solute (32 °C) increased discontinuously with maltodextrin weight fraction with a step-point between 0.6 and 0.7. The pulp of mango decreased the hygroscopicity and increased the Tg of mango powder to 49 °C. The degree of caking was reduced by the additions of maltodextrin and pulp because of the increased Tg. The powder samples except for maltodextrin showed a small degree of caking (below 13%) even below their Tg. An empirical model to predict the effect of water content on Tg was applied to the mango solute-maltodextrin mixtures. The predicted Tg values were in good agreement with the measured values (coefficient of determination = 0.919).
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