Open AccessEffects of maltodextrin on physicochemical properties of freeze-dried avocado powder
Author(s) -
Thanida Chuacharoen,
Jutamas Moolwong,
T. Chyrsirichote
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).739
Subject(s) - maltodextrin , caking , water activity , chemistry , water content , sorption , freeze drying , absorption of water , browning , food science , differential scanning calorimetry , moisture , materials science , spray drying , chromatography , organic chemistry , adsorption , composite material , thermodynamics , physics , geotechnical engineering , engineering
The effect of maltodextrin on the moisture sorption isotherm, glass transition temperature(Tg), and degree of caking of freeze-dried avocado samples at room temperature (25°C)was investigated. The incorporation of maltodextrin reduced the water sorption capacity ofthe powder due to its less hygroscopic nature. Parameters derived from the Guggenheim,Anderson, and de Boer (GAB) model describing the properties of absorbed water arediscussed. The water absorption isotherm possessed the characteristic sigmoid-shapedtype II isotherm curves and the model gave the best fit over the whole range of aw tested.The differential scanning calorimetric method was used to measure the Tg of freeze-driedavocado samples. Increasing the water content decreased the Tg, and Tg was increased withincreasing maltodextrin content. Increased maltodextrin content to solid material in thefreeze-dried sample was associated with less sensitivity to caking as evidenced by Tgvalues. In addition, increased maltodextrin content in the powders caused brighter, lessyellowish, and more greenish coloration and protected color change including browningindex. The antioxidant capacity was significantly decreased with increasing maltodextrincontent. Thus, the effect of maltodextrin concentration on physicochemical properties wasa promising way to preserve the physical property and chemical compounds in freezedried avocado powder.