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EFFECT OF PRETREATMENTS AND ADDITIVES ON THE THERMAL BEHAVIOR AND HYGROSCOPICITY OF FREEZE‐DRIED PINEAPPLE JUICE POWDER
Author(s) -
PHANINDRAKUMAR H.S.,
RADHAKRISHNA K.,
MAHESH S.,
JAGANNATH J.H.,
BAWA A.S.
Publication year - 2005
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2005.00030.x
Subject(s) - chemistry , citric acid , food science , sugar , pasteurization , malic acid , sucrose , fumaric acid , sorbitol , maltodextrin , chromatography , spray drying , organic chemistry
Pasteurization of pineapple juices at 80C for 5 min in the presence of added acids (citric, malic and fumaric) and cane sugar was found to increase its reducing sugar content from 3.5 to 6.5%, which in turn decreased the glass transition temperature (Tg) and increased the hygroscopicity of the juice powder. Inversion of sucrose could be avoided by adding sugar and acid to a pasteurized cooled juice. Among the acids, citric acid caused 30% more hygroscopicity than malic and fumaric. Incorporation of additives into the juice prior to freeze‐drying helped in reducing the hygroscopic tendency of the juice powder. Among the additives tried, trehalose, beta‐cyclodextrin and sorbitol were found to be beneficial as they increase the Tg and reduce the hygroscopic tendency of the juice powder.