Abstract
Abstract Correlation of sorption and glass transition properties were determined for avocado milk shake powder obtained by spray-drying with varying levels (2,6,12%) of maltodextrin (MD). The isotherms were Type III and GAB model was found to be adequate to predict the sorption data. At 25 °C, the critical water content that ensures the glassy state of the shake powder during storage increased from 0.05 to 0.08 g water/g product while the critical water activity increased from 0.14 to nearly 0.6, yield increased and stickiness decreased with increasing levels of MD (2 to 12%) The correlation between Tg and the water fraction present in the sample was fitted using the Gordon–Taylor model showing satisfactory values of R² ( >0.98). From the combined plot of Tg and EMC vs water activity the critical water activity at 20° C is 0.1 which increased to 0.6 at -5°C.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
