Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

• Published in: Journal of food engineering Vol. 247; pp. 95 - 103
• Main Authors: Fongin, Suwalee, Alvino Granados, Alex Eduardo, Harnkarnsujarit, Nathdanai, Hagura, Yoshio, Kawai, Kiyoshi
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.04.2019
• Subjects: Caking; Dry mango; Glass transition; Maltodextrin; Water sorption; Glass transition; Caking; Dry mango; Water sorption; Maltodextrin
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2018.11.027

Effect of maltodextrin on the water sorption behavior and glass transition temperature (Tg) of freeze-dried mango solute (water-soluble mango material) was investigated. In addition, the caking property of freeze-dried mango puree and mango solute with and without maltodextrin was investigated. The Tg of mango solute (32 °C) increased discontinuously with maltodextrin weight fraction with a step-point between 0.6 and 0.7. The pulp of mango decreased the hygroscopicity and increased the Tg of mango powder to 49 °C. The degree of caking was reduced by the additions of maltodextrin and pulp because of the increased Tg. The powder samples except for maltodextrin showed a small degree of caking (below 13%) even below their Tg. An empirical model to predict the effect of water content on Tg was applied to the mango solute-maltodextrin mixtures. The predicted Tg values were in good agreement with the measured values (coefficient of determination = 0.919). •Tg of mango solute (MS) increased with decreasing water and increasing maltodextrin (MD).•The pulp of mango decreased the hygroscopicity and increased the Tg of mango powder.•The degree of caking was reduced by the additions of MD and pulp because of the increased Tg.•The powder samples except for MD showed a small degree of caking even below their Tg.•An empirical model was effective for the prediction of water plasticizing to MS-MD mixtures.