Effect of vegetable proteins on physical characteristics of spray-dried tomato powders
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SAGE Publications Inc.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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. © The Author(s) 2016.
Açıklama
Anahtar Kelimeler
physical properties, spray drying, Tomato powder, vegetable proteins
Kaynak
Food Science and Technology International
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
22
Sayı
6
