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Original Article

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

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Pages 2229-2238 | Received 29 Mar 2018, Accepted 26 Jul 2018, Published online: 12 Sep 2018

Figures & data

Figure 1. Effect of WPI addition on the surface tension of strawberry puree.

Figure 1. Effect of WPI addition on the surface tension of strawberry puree.

Figure 2. Recovery of strawberry powder in the presence or absence of MD or WPI alone.

Figure 2. Recovery of strawberry powder in the presence or absence of MD or WPI alone.

Figure 3. Effect of MD and WPI addition on the recovery of strawberry powder (with strawberry solid ratios in the feed solution fixed at 60%).

Figure 3. Effect of MD and WPI addition on the recovery of strawberry powder (with strawberry solid ratios in the feed solution fixed at 60%).

Table 1. Moisture content (MC), water activity (aw), bulk density (DB), and particle size (D[4,3]) of spray-dried strawberry powder.

Table 2. Glass transition temperature of spray-dried strawberry powders.

Figure 4. SEM micrographs of spray-dried strawberry powder produced with different formulations of drying aids: (a) 40% MD (b) 39.5% MD + 0.5% WPI (c) 39% MD + 1% WPI (d) 35% MD + 5% WPI (e) 30% MD + 10% WPI (at × 5000 magnification).

Figure 4. SEM micrographs of spray-dried strawberry powder produced with different formulations of drying aids: (a) 40% MD (b) 39.5% MD + 0.5% WPI (c) 39% MD + 1% WPI (d) 35% MD + 5% WPI (e) 30% MD + 10% WPI (at × 5000 magnification).