Abstract
ABSTRACTThe effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder recovery (Rp) increased from 39.2 ± 2.3% (S:MD:WPI = 60:40:0) to 56.5 ± 2.8% when MD was replaced by WPI (S:MD:WPI = 60:39:1). Surface morphology of powders showed that the addition of WPI resulted in shrunken particle surface, which gave rise to smaller DB and particle size. The particles were not spherical, and even with the addition of 0.5% WPI, the particle morphology was altered. The surface shrinkage of strawberry powder increased with increase in WPI from 0.5% to 10%. The production efficiency of strawberry powder could be greatly improved when MD was replaced by 1% WPI.
Highlights
Spray drying is a well-established and widely used method for the transformation of a wide range of liquid food products into powder form
The results indicated that the addition of maltodextrin at any ratio showed no effect on the surface tension (33.2–33.8 mM m−1) of the strawberry puree
Powder recovery was lower than 50% when MD and whey protein isolate (WPI) alone replaced part of the strawberry TSS
Summary
Spray drying is a well-established and widely used method for the transformation of a wide range of liquid food products into powder form. [1] stickiness occurs during the production of materials with a high proportion of low-molecular-weight sugars, such as fructose, glucose, and sucrose. [6] large quantities of drying additives such as MD (>40%) are required to convert the concentrated fruit juices.[7] Addition of high levels of drying additives may alter flavour, taste, and colour of the original product. Another novel approach to minimize stickiness is to modify the surface properties of the droplets/particles with small amounts of protein. Another novel approach to minimize stickiness is to modify the surface properties of the droplets/particles with small amounts of protein. [8] The preferential migration of proteins combined with dry film formation overcomes the stickiness of sugar-protein solutions. [8] Generally, dairy proteins were more effective than plant proteins as they resulted in higher powder recoveries. [9]
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