Resistant maltodextrin’s effect on the physicochemical and structure properties of spray dried orange juice powders

Abstract

Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content; physicochemical properties desirable for powders. Therefore, to reach a compromise between powders’ functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended.