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Spray‐drying of pomegranate juice with prebiotic dietary fibre
Author(s) -
Miravet Gracia,
Alacid Mercedes,
Obón José María,
FernándezLópez José Antonio
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13021
Subject(s) - dextrin , food science , prebiotic , chemistry , spray drying , composition (language) , chromatography , linguistics , philosophy , starch
Summary The prebiotic fibres, resistant dextrin and fructooligosaccharides ( FOS ), were studied for use as drying‐aid agents for the spray‐drying of concentrated pomegranate juice, a low‐caloric juice containing interesting health‐related compounds. Resistant dextrin was the best drying‐aid agent as only 0.5 g g CPJ −1 of resistant dextrin was needed to avoid powder stickiness, compared with 1 g g CPJ −1 of maltodextrins and 1.5 g g CPJ −1 of fructooligosaccharides. The best conditions for spray‐drying a concentrated pomegranate juice (62.6% dry matter) using the resistant dextrin (NUTRIOSE) were 1.25 g NUTRIOSE g CPJ −1 and 0.10 g CPJ g solution −1 , a liquid feed rate of 1.08 L h −1 and an air temperature of 160 °C. Powders were easily solubilised in water, while storage at 25 °C maintained the pomegranate bioactive components, and there were no stickiness problems for at least 2 months. Resistant dextrin could be used with all kind of fruit juices in substitution of maltodextrins, and the resulting prebiotic powders could be employed for formulating novel functional foods.