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ORIGINAL ARTICLE
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
1
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, District 4, Ho Chi Minh City, Vietnam
2
Faculty of Electrical and Electronics Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
3
Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam
Submission date: 2023-02-06
Acceptance date: 2023-04-26
Online publication date: 2023-06-01
Publication date: 2023-06-01
Corresponding author
Thi-Van-Linh Nguyen
Food Technology, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, Ward 13, District 4, 72820, Ho Chi Minh city, Viet Nam
Food Technology, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh Street, Ward 13, District 4, 72820, Ho Chi Minh city, Viet Nam
Pol. J. Food Nutr. Sci. 2023;73(2):187-195
KEYWORDS
TOPICS
ABSTRACT
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
ACKNOWLEDGEMENTS
The authors would like to thank Nguyen Tat Thanh University for permission and for providing facilities, Ho Chi Minh City University of Technology (HCMUT), VNU-HCM for supporting this study and DAKADO GROUP for supplying avocado fruits during the research period.
FUNDING
The study was supported by The Youth Incubator for Science and Technology Program, managed by Youth Development Science and Technology Center - Ho Chi Minh Communist Youth Union and Department of Science and Technology of Ho Chi Minh City, the contract number is "07/2020/HĐ-KHCNT-VƯ".
CONFLICT OF INTEREST
The authors declare no conflict of interest.
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