Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

Tontul I., TOPUZ A., OZKAN C., KARACAN M.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.22, sa.6, ss.516-524, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 6
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1177/1082013216629528
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.516-524
  • Anahtar Kelimeler: Tomato powder, physical properties, spray drying, vegetable proteins, PHYSICOCHEMICAL PROPERTIES, DRYING CONDITIONS, DEHUMIDIFIED AIR, JUICE, MICROENCAPSULATION, OPTIMIZATION, PULP, MALTODEXTRIN, DRYER
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles.