FREEZE DRYING OF KIWI PUREE AND THE POWDER PROPERTIES

• Published in: Italian journal of food science Vol. 27; no. 3; pp. 385 - 396
• Main Authors: Caliskan, Golsah, Ergun, Kadriye, Dirim, S. Nur
• Format: Journal Article
• Language: English
• Published: Chiriotti Editori S.r.l 01.01.2015; Chiriotti Editori
• Subjects: Freeze drying; Kiwis; Methods; Properties; Storage
• ISSN: 1120-1770; 1120-1770
• DOI: 10.14674/1120-1770/ijfs.v282

In this study, it was intended to investigate the production of freeze dried kiwi (Actiriidia deliciosa) puree in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, instant tea, and sauces for improving their flavour. In order to obtain the powder product, kiwi puree as plain and with maltodextrin (Dextrose Equivalence of 10-12, as 10 % by weight) addition were freeze dried. Drying behaviour of plain kiwi puree and kiwi puree with MD were explained by Logarithmic model ([R.sup.2]=0.994, RMSE=0.024, [chi square]=0.0008) and Wang and Singh model ([R.sup.2]=0.999, RMSE=0.012, [chi square]=0.0002), respectively. The effective moisture diffusivity ([D.sub.eff]) value was calculated as 7.3x[10.sup.-10] [m.sup.2]/s and it was observed that it was not affected by the addition of MD. The vitamin C content of fresh kiwi fruit was evaluated as 66.3 mg/100 g kiwi and there was a loss of 17.1% for plain and 19.8% for MD containing powders respectively after freeze diying. It was also observed that, the addition of maltodextrin decreased cohesiveness, on the other hand, increased bulk and tapped densities, average time values for wettability and solubility, and glass transition temperature of the powder products. -Keywords: kiwi, kiwi puree powder, freeze drying, maltodextrin, vitamin C-