Freeze drying of kiwi (Actinidia deliciosa) puree and the powder properties

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dc.contributor.authorÇaliskan G.
dc.contributor.authorErgün K.
dc.contributor.authorDirim S.N.
dc.date.accessioned2019-10-26T21:23:45Z
dc.date.available2019-10-26T21:23:45Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, it was intended to investigate the production of freeze dried kiwi (Actinidia 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 (R2=0.994, RMSE=0.024, 2=0.0008) and Wang and Singh model (R2=0.999, RMSE=0.012, ;2=0.0002), respectively. The effective moisture diffusivity (Deff) value was calculated as 7.3x10-10m2/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 drying. 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.en_US
dc.identifier.endpage396en_US
dc.identifier.issn1120-1770
dc.identifier.issn1120-1770en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage385en_US
dc.identifier.urihttps://hdl.handle.net/11454/17100
dc.identifier.volume27en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFreeze dryingen_US
dc.subjectKiwien_US
dc.subjectKiwi puree powderen_US
dc.subjectMaltodextrinen_US
dc.subjectVitamin Cen_US
dc.titleFreeze drying of kiwi (Actinidia deliciosa) puree and the powder propertiesen_US
dc.typeArticleen_US

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