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

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dc.contributor.authorTontul I.
dc.contributor.authorTopuz A.
dc.contributor.authorOzkan C.
dc.contributor.authorKaracan M.
dc.date.accessioned2020-03-26T19:31:59Z
dc.date.available2020-03-26T19:31:59Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1177/1082013216629528en_US
dc.identifier.endpage524en_US
dc.identifier.issn1082-0132en_US
dc.identifier.issue6en_US
dc.identifier.pmid26860489en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage516en_US
dc.identifier.urihttps://dx.doi.org/10.1177/1082013216629528
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34270
dc.identifier.volume22en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSAGE Publications Inc.en_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectphysical propertiesen_US
dc.subjectspray dryingen_US
dc.subjectTomato powderen_US
dc.subjectvegetable proteinsen_US
dc.titleEffect of vegetable proteins on physical characteristics of spray-dried tomato powdersen_US
dc.typeArticleen_US

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