Physicochemical and sorption isotherm properties of date syrup powder

Antiplasticizing effect of maltodextrin

Asgar Farahnaky, Nasim Mansoori, Mahsa Majzoobi, Fojan Badii

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, 'a' color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5'60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60% as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully
Original languageEnglish
Pages (from-to)133-141
Number of pages9
JournalFood and Bioproducts Processing
Volume98
DOIs
Publication statusPublished - 2016

Fingerprint

maltodextrins
sorption isotherms
syrups
dates (fruit)
Powders
Isotherms
Sorption
powders
Moisture
Transition Temperature
glass transition temperature
Glass
Drying
Color
Dextrose
drying
Driers (materials)
drums (equipment)
color
Sugars

Cite this

@article{cd4bfc8a4b9247ee9f2e2f5bf178fd6d,
title = "Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin",
abstract = "In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60{\%}, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, 'a' color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5'60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60{\%} as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully",
keywords = "Caking, Date syrup powder, Glass transition, Maltodextrin, Sorption isotherm",
author = "Asgar Farahnaky and Nasim Mansoori and Mahsa Majzoobi and Fojan Badii",
note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food and Bioproducts Processing. ISSNs: 0960-3085;",
year = "2016",
doi = "10.1016/j.fbp.2016.01.003",
language = "English",
volume = "98",
pages = "133--141",
journal = "Food and Bioproducts Processing",
issn = "0960-3085",
publisher = "Institution of Chemical Engineers",

}

Physicochemical and sorption isotherm properties of date syrup powder : Antiplasticizing effect of maltodextrin. / Farahnaky, Asgar; Mansoori, Nasim; Majzoobi, Mahsa; Badii, Fojan.

In: Food and Bioproducts Processing, Vol. 98, 2016, p. 133-141.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Physicochemical and sorption isotherm properties of date syrup powder

T2 - Antiplasticizing effect of maltodextrin

AU - Farahnaky, Asgar

AU - Mansoori, Nasim

AU - Majzoobi, Mahsa

AU - Badii, Fojan

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = Food and Bioproducts Processing. ISSNs: 0960-3085;

PY - 2016

Y1 - 2016

N2 - In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, 'a' color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5'60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60% as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully

AB - In this research, date syrup powder was produced using a twin drum dryer. Maltodextrin with dextrose equivalent of 19, as an antiplasticizer, was added to date syrup at various concentrations (30, 40, 50 and 60%, dry basis of date syrup) to improve its drying properties. Some physicochemical properties of the powders including degree of caking, density, color, glass transition temperature and sorption isotherms were studied and compared. Powder density, lightness and glass transition temperature increased with maltodextrin level. However, 'a' color value and degree of caking decreased as maltodextrin increased. Moisture sorption isotherms were obtained at 5'60 °C and the data were modeled to BET, GAB, and Peleg models and GAB and Peleg were found as suitable models to fit moisture sorption data. Monolayer moisture content decreased with maltodextrin level from 0 to 60% as calculated from BET and GAB models. All date syrup powders showed type III isotherms similar to that of high-sugar foods. Maltodextrin acted as antiplasticizer in date syrup drying and date syrup powder of low caking property was produced successfully

KW - Caking

KW - Date syrup powder

KW - Glass transition

KW - Maltodextrin

KW - Sorption isotherm

U2 - 10.1016/j.fbp.2016.01.003

DO - 10.1016/j.fbp.2016.01.003

M3 - Article

VL - 98

SP - 133

EP - 141

JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

SN - 0960-3085

ER -