Spray dried Aqueous Extract Jujube: Evaluation of Physicochemical and functional Properties

Authors
fakhri shahidi 1
shadi Bolourian 2
Mohammad Maleki 3
Hamed Hosseini 4
1 Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), , Mashhad, Iran
2 Food Additives Department, Food Science and Technology Research Institute, Research Center for Iranian Academic Center for Education, Culture and Research (ACECR), Khorasan Razavi Branch, , Mashhad, Iran
3 - Ph.D. student, Department of Food Hygiene and Aquaculture, Factulty of Veterinary Medicine, , Ferdowsi University of Mashhad (FUM), , Mashhad, Iran
4 - Food Additives Department, Food Science and Technology Research Institute, Research Center for Iranian Academic Center for Education, Culture and Research (ACECR), Khorasan Razavi Branch, , Mashhad, Iran
Abstract
Jujube is a valuable plant which different parts of it are used at all over the world due to its therapeutic and nutritional properties. In order to preserving its valuable and functional fruits various preserving method have been investigated. The main objective of this study was the extraction of jujube extracts, evaluation of its phenolic contents and production of jujube powdered with an appropriate physicochemical properties. Firstly, the jujube with the aim of maximum amount of extract, extraction efficiency and phenolic content was extracted. Secondly, the extracted jujube extract was dried at three drying temperatures (150, 170 and 190°C) and three ratios of jujube extract to maltodextrin using spray drying method. The resulting powder was evaluated in terms of moisture content, water activity, particle size, color measurement, solubility, phenolic content, antioxidant capacity, sensory evaluation and glass transition temperature. The effects of the drying temperatures and the ratios of jujube to maltodextrin on the properties of powder were significant. The drying optimum point with the aim of the least moisture content, water activity, antioxidant capacity and the most solubility, phenolic content, sensorial properties and glass transition temperature was determined. The drying optimum point was 170°C and the ratios of jujube extract to maltodextrin was 0.91.
Keywords
Jujube
Jujube Powder
phenolic compounds

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 91 - Serial Number 91
September 2019
Pages 81-91