Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.html |
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| author | Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen Quoc-Trung Huynh Phuoc-Bao-Duy Nguyen |
| author_facet | Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen Quoc-Trung Huynh Phuoc-Bao-Duy Nguyen |
| author_sort | Thi-Van-Linh Nguyen |
| collection | DOAJ |
| description | This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits. |
| format | Article |
| id | doaj-art-7b7b619afba545bc91c0af1da7a2c2bb |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-7b7b619afba545bc91c0af1da7a2c2bb2025-02-02T15:47:13ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-06-0173218719510.31883/pjfns/163982163982Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of PowderThi-Van-Linh Nguyen0https://orcid.org/0000-0003-1471-6352Thi-Thuy-Dung Nguyen1https://orcid.org/0000-0002-1701-0729Quoc-Trung Huynh2https://orcid.org/0009-0000-9129-6035Phuoc-Bao-Duy Nguyen3https://orcid.org/0000-0001-6827-919XFaculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamFaculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamFaculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, VietnamFaculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, VietnamThis study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.htmlantioxidant activitychlorophylldrying curvetotal phenolicscolor parameters |
| spellingShingle | Thi-Van-Linh Nguyen Thi-Thuy-Dung Nguyen Quoc-Trung Huynh Phuoc-Bao-Duy Nguyen Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder Polish Journal of Food and Nutrition Sciences antioxidant activity chlorophyll drying curve total phenolics color parameters |
| title | Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder |
| title_full | Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder |
| title_fullStr | Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder |
| title_full_unstemmed | Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder |
| title_short | Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder |
| title_sort | effect of maltodextrin on drying rate of avocado persea americana mill pulp by refractance window technique and on color and functional properties of powder |
| topic | antioxidant activity chlorophyll drying curve total phenolics color parameters |
| url | http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.html |
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