Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
-
Zahra Tahsiri
and
Gholam Reza Mesbahi
Abstract
In this study, new smoothies were formulated based on low fat milk and barberry concentrate, and their physicochemical and bioactive properties were investigated. Physicochemical parameters of functional smoothie powders were obtained by applying low and high temperature drying methods, and by a combination of procedures programmed to process smoothie powders. The effect of spray drying (SP), refractance window (RW), foam mat drying (FM), spouted bed drying (SB) and a combination of spouted bed drying were studied herein, while the infrared lamp system (SBIR) shows how these methods affect the smoothie’s physical properties (such as bulk density, porosity, color) and its chemical properties (such as total anthocyanin content and antioxidant capacity measured by the DPPH method). The study also proved that an increase in the speed of rotation from 10 rpm to 100 rpm would lead to a diminished apparent viscosity from 642.39 mPas to 381.98 mPas regarding all reconstituted dried powders, which thus verifies their shear thinning behavior. The work highlighted that this new approach to combining the drying methods for the production of functional smoothie powders at an inlet temperature of 80 °C can result in the best maintenance of antioxidant activity (11.67 %) with the least moisture content (3.19 %).
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© 2017 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Articles
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
- Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
- Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
Articles in the same Issue
- Articles
- Sensory Characteristics of Maillard Reaction Products Obtained from Sunflower Protein Hydrolysates and Different Sugar Types
- Purification, Characterization, Antioxidant and Antitumour Activities of Polysaccharides from Apple Peel Pomace Obtained by Pre-pressing Separation
- Effect of Trypsin on Antioxidant Activity and Gel-Rheology of Flaxseed Protein
- Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage
- Thermal Natural Convection Analysis of Olive Oil in Different Cookware Materials for Induction Stoves
- Enhancement of Gel Properties of Sardine Surimi using Squid Ink Tyrosinase in Combination with Coconut Husk Extract
- Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder
- Antioxidant Activity Improvement and Evaluation of Structure Changes of SHECN Treated by Pulsed Electric Field (PEF) Technology
- Optimization of Total Monomeric Anthocyanin (TMA) and Total Phenolic Content (TPC) Extractions from Red Cabbage (Brassica oleracea var. capitata f. rubra): Response Surface Methodology versus Artificial Neural Network
- Quality Improvement of Canned Fish with the Use of Cinnamon Oil Extract
