fulltext.study @t Gmail

Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin

Paper ID Volume ID Publish Year Pages File Format Full-Text
18864 43036 2016 9 PDF Available
Title
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin
Abstract

•Date syrup powder requires drying aids due to high degree of caking and stickiness.•Date syrup powder was produced using a twin drum dryer and maltodextrin.•Maltodextrin with DE = 19 acted as antiplasticizing and anticaking agent.•GAB and Peleg found as suitable models to fit moisture sorption data of the powders.

In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, “a” color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5–60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60% as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully.

Keywords
Date syrup powder; Maltodextrin; Sorption isotherm; Caking; Glass transition
First Page Preview
Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 98, April 2016, Pages 133–141
Authors
, , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us