Volume 15, Issue 81 (2018)                   FSCT 2018, 15(81): 413-421 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Effect of the carrier on the properties of celery powder produced by spray dryer. FSCT 2018; 15 (81) :413-421
URL: http://fsct.modares.ac.ir/article-7-14387-en.html
Abstract:   (5126 Views)
Powder production from vegetables is one of the preservative methods could be resulted to their diverse applications. The purpose of this study is to investigate the effect of carrier type on the characteristics of the celery powder produced by spray dryer. For this aim, Arabic Gum and maltodextrin (16.5-19.5 DE) were used in two concentrations of 0.0125%and 0.025% (w/w) and their effect on color parameters (a* ,b* ,L*), antioxidant activity, density and Tg piont were investigated. The results showed that the celery powder containing 0.0125% of Arabic Gum had the highest values for the parameters a*, b*, L*, antioxidant activity and density. The Higher level of green color and the antioxidant activity of celery powder containing 0.125% Arabic gum could be related to the type of binds involved in the reaction (hydrophobic and hydrophilic) between the Arabic gum and chlorophyll carrier, as well as the better preservation of phenolic and Flavonoid contents by Arabic gum carrier.
Full-Text [PDF 379 kb]   (1610 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2017/09/2 | Published: 2018/11/15

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.