Open AccessFreeze dried quince (Cydonia oblonga) puree with the addition of different amounts of maltodextrin: physical and powder properties
Author(s) -
Hira Yüksel,
Özle Ünlüeroğlugil,
Gülşah Çalışkan Koç,
Safiye Nur Dirim
Publication year - 2018
Language(s) - English
Resource type - Conference proceedings
DOI - 10.4995/ids2018.2018.7469
Subject(s) - maltodextrin , sugar , food science , water activity , water content , chemistry , materials science , spray drying , chromatography , geotechnical engineering , engineering
This study aims to determine the drying behavior of quince puree and as an adverse effect powdered sugar added quince puree with the addition of maltodextrin. The addition of powdered sugar increases the drying time and the total amount of energy and the same time slightly decreases the moisture content and water activity values. The color values and the properties on these values changed both with the addition of maltodextrin and powdered sugar. The density values, flow properties and reconstitution properties are significantly affected by the amount of maltodextrin in plain or powdered sugar added samples. Keywords: quince, freeze-drying, maltodextrin, powder properties