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- Title
KURUTMA YARDIMCI MADDELERİNİN DONDURARAK KURUTULMUŞ TAFLAN TOZLARININ ÖZELLİKLERİ ÜZERİNE ETKİSİ.
- Authors
Dirim, S. Nur; Talih, Meryem
- Abstract
In this study, the aim was drying of cherry laurel puree containing drying agents in different concentrations and to determine the properties of the obtained powders. Gum arabic, whey powder and maltodextrin were added to puree with the ratio of 5, 15 and 25% (w/w, dry basis, db) and dried in a vacuum freeze drier. The moisture content and water activity values of the plain powder were measured as 7.71% and 0.250, respectively, and the minimum moisture content and water activity values were 3.16% (25% maltodextrin) and 0.220 (25%gum arabic) respectively. The bulk and tapped density values ranged between 99.75-242.85kg/m3 and 136.06-329.11kg/m3. The lowest wettability time was 2.82s and the highest was 35.47s. The dispersibility and hygroscopicity values of the powders are changing between 66.05-82.42% and 2.05-7.17% respectively. The morphological inspection showed that the cherry laurel powders had flake shape the powders with maltodextrin had the smoothest surface.
- Publication
GIDA: The Journal of Food, 2018, Vol 43, Issue 3, p461
- ISSN
1300-3070
- Publication type
Academic Journal
- DOI
10.15237/gida.GD17109