Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

Content Provider	Scilit
Author	Gong, Zhiqing Yu, Manman Wang, Wenliang Shi, Xianquan
Copyright Year	2018
Description	Journal: International Journal of Food Properties The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder recovery $(R_{p}$) increased from 39.2 ± 2.3% (S:MD:WPI = 60:40:0) to 56.5 ± 2.8% when MD was replaced by WPI (S:MD:WPI = 60:39:1). Surface morphology of powders showed that the addition of WPI resulted in shrunken particle surface, which gave rise to smaller $D_{B}$ and particle size. The particles were not spherical, and even with the addition of 0.5% WPI, the particle morphology was altered. The surface shrinkage of strawberry powder increased with increase in WPI from 0.5% to 10%. The production efficiency of strawberry powder could be greatly improved when MD was replaced by 1% WPI.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1506477?needAccess=true
Ending Page	2238
Page Count	10
Starting Page	2229
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2018.1506477
Journal	International Journal of Food Properties
Issue Number	1
Volume Number	21
Language	English
Publisher	Informa UK Limited
Publisher Date	2018-01-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Food Science and Technology Spray Drying Whey Protein Isolate Surface Activity Glass Transition Temperature
Content Type	Text
Subject	Food Science