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  5. Effect of Different Maltodextrins on Some Properties of Freeze-dried Apricot Powder

Effect of Different Maltodextrins on Some Properties of Freeze-dried Apricot Powder

来源 :The XVI International Symposium on Apricot Breeding and Cult | 被引量 : 0次 | 上传用户：sym1989
【摘 要】
：
Fruit powders are used in manufacturing of several foods such as baby foods,cookies,ice creams,candies,biscuits etc.The main problem in fruit powder production is the high sugar content of fruits whic
【作 者】
：
Tamer Arslan G(o)khan Durmaz 
【机 构】
：
Inonu University,Darende Bekir Ihcak Vocational School,Food Technology Program,Darende Malatya Turke
【出 处】
：
The XVI International Symposium on Apricot Breeding and Cult
【发表日期】
：
2015年6期
【关键词】
：
Apricot powder freeze-drying maltodextrin 
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　　Fruit powders are used in manufacturing of several foods such as baby foods,cookies,ice creams,candies,biscuits etc.The main problem in fruit powder production is the high sugar content of fruits which cause caking due to low glass transition temperature.In order to obtain free flowing powders,some carrying agents such as gums,starches and maltodextrins(MDs)are used.
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