Abstract
Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.
Acknowledgements
This work was partially funded by The Scientific and Technological Research Council of Turkey under 2209/B program (Grant number: 1139B411503016). The authors would like to acknowledge Ms Perihan Kübra Cicek’s (Yıldız Technical University, Turkey) valuable contribution.
Conflict of interest:
The Authors declare that there is no conflict of interest.
References
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Artikel in diesem Heft
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Artikel in diesem Heft
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- Concentration of Polyphenolic Compounds from Grape Seed by Nanofiltration Technology
- Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying
- Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion
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