The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties

Joanne W Siccama,Eirini Pegiou,Nienke M Eijkelboom,Lu Zhang,Roland Mumm,Robert D Hall,Maarten A.I Schutyser

doi:10.1016/j.foodchem.2021.129567

Abstract

Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fibre, citrus fibre or microcrystalline cellulose. This replacement was limited to a maximum level of 3% w/w for asparagus and citrus fibres, and 10% w/w for microcrystalline cellulose, due to fibre insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% w/w showed better physical properties and aroma retention than 30% w/w. Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar physical properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. This research shows that fibre obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-isopropyl pyrazine.

Highlights

White asparagus (Asparagus officinalis) is a popular vegetable consumed worldwide (Pegiou et al, 2019)
While performing the spray drying experiments, we found that partial replacement of MD could occur up to a maximum of 3% in the case of asparagus fibre (AF) and citrus fibre (CF) or 10% in the case of microcrystalline cellulose (MCC)
The MCC particles acted as inert particles and did not show swelling/water absorption compared to AF and CF, this may explain why more MCC could be added

Summary

Introduction

White asparagus (Asparagus officinalis) is a popular vegetable consumed worldwide (Pegiou et al, 2019). The cooked spears are considered a speciality/luxury vegetable and are appreciated for their distinct flavour profile which is perceived as being more subtle (slightly more bitter and less sweet) than its green coun terpart. Flavour perception of food is determined by both its taste and aroma. Taste attributes are generally limited to five modalities, i.e. sweetness, sourness, saltiness, bitterness and umami. Vegetables, including asparagus, often have rich aroma profiles which are influenced by their processing history (e.g. fresh, canned, cooked, etc.). A general overview of the biochemistry, health benefits and flavour profile of asparagus can be found in Pegiou et al (2019)

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