Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration
marziyeh Hajiaghaei, Akram Sharifi
Abstract
In this study, production of instant beverage powder by the foam-mat drying method (foam-mat freeze- and hot-air drying) from red beetroot, quince fruit, and cinnamon extracts without and with maltodextrin (MD) (0%, 10%, 20%, and 30%) were investigated. The results showed that an increase in the MD level has led to a decrease in the moisture content of powders. Drying method and MD concentration had a significant effect on rehydration time, color, and total phenolic content ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:mi>p</a:mi> <a:mo>≤</a:mo> <a:mn>0.05</a:mn> </a:math> ). Foam-mat hot-air-dried powder containing 20% MD had a good flowability. According to the statistical analysis, MD content had a more significant effect on the antioxidant activity of powders than the drying method ( <c:math xmlns:c="http://www.w3.org/1998/Math/MathML" id="M2"> <c:mi>p</c:mi> <c:mo>≤</c:mo> <c:mn>0.05</c:mn> </c:math> ). The total phenolic content of foam-mat hot-air-dried powders was higher than that of foam-mat freeze-dried powders. Based on the results, the produced powder containing 20% MD via foam-mat hot-air drying (60°C) was the optimum sample.