Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder

Abstract

This study aimed to analyze the effect of maltodextrin and egg white protein addition on the physicochemical, functional, microstructures, and drying characteristics of microwave-assisted foam mat-dried (MFD) jackfruit juice powders. A microwave intensity of 1 W/g was employed to obtain optimal yield and high quality of the powders. The concentration of maltodextrin influenced the drying rate of the jackfruit juice powders, with higher concentrations resulting in a faster drying rate. The data obtained from Microwave-assisted foam mat drying of the jackfruit juice powder data were best fitted by the Page and Logarithmic kinetic models. The moisture content of the jackfruit powders ranged from 1.323 ± 0.75 g/100 g (w.b.) to 1.712 ± 0.72 g/100 g (w.b.). Powders produced at higher maltodextrin/egg white protein ratios exhibited superior flowability, lower cohesiveness, smoother and smaller particle sizes, but degraded color quality. The maltodextrin concentration significantly influences the antioxidant properties of the powders. The water sorption of jackfruit juice powder was determined, and the findings showed a good fit with the Guggenheim–Anderson–de Boer (GAB) model.