Table 1. Impact of maltodextrin (MD) type and mass fraction on physical and chemical properties of aronia powders obtained at inlet and outlet temperatures of 120 and 80 °C, respectively.
| DE of MD | w(MD)/% | Process efficiency/% | w(moisture)/% | Hygroscopicity/% | WAI (m(solid)centrifugate/m(dry sample))/(g/100 g) |
WSI (m(solid)supernatant/m(solid)sample)/% |
w(TPC as GAE)/(mg/g) | w(TMA as C3G)/(mg/g) |
|---|---|---|---|---|---|---|---|---|
| 5.9 | 20 | 64.00 | (4.5±0.1)bc | (13.9±0.1)abcd | (0.41±0.01)a | (47.1±0.7)g | (277.0±0.4)ab | (32.1±0.7)bc |
| 5.9 | 40 | 72.8 | (4.6±0.2)bc | (13.1±0.6)bcd | (0.40±0.01)ab | (49.7±0.2)f | (238.3±0.5)e | (29.8±0.5)d |
| 5.9 | 60 | 74.3 | (4.08±0.04)c | (12.4±1.1)d | (0.38±0.05)ab | (54.9±0.1)e | (178.5±0.9)h | (27.6±0.1)e |
| 13.1 | 20 | 67.63 | (4.24+0.08)c | (15.0±0.5)a | (0.37±0.08)ab | (55.6±0.2)e | (278.2±1.3)a | (33.1±0.1)b |
| 13.1 | 40 | 65.41 | (4.7+0.2)bc | (14.0±0.0)abcd | (0.34±0.01)ab | (57.6±0.2)d | (262.0±0.3)c | (28.3±0.6)e |
| 13.1 | 60 | 73.56 | (4.7+0.3)bc | (12.9±0.2)cd | (0.32±0.05)ab | (59.9±0.9)c | (215.0±0.1)g | (27.8±0.9)e |
| 19.7 | 20 | 52.25 | (5.7±0.5)a | (15.0±1.1)a | (0.33±0.04)ab | (60.0±0.7)c | (275.6±0.3)b | (35.1±0.7)a |
| 19.7 | 40 | 59.00 | (5.2±0.1)ab | (14.7±0.0)ab | (0.30±0.00)ab | (63.2±0.1)b | (247.9±0.5)d | (31.2±0.1)cd |
| 19.7 | 60 | 61.84 | (4.7±0.0)bc | (14.3±0.7)abc | (0.28±0.06)b | (67.1±0.7)a | (218.4±0.2)f | (27.5±0.5)e |
Results are shown as mean value±standard deviation (N=3). Different letters within a column indicate a significant difference based on Tukey's HSD test at p<0.05. DE=dextrose equivalent, WAI=water absorption index, WSI=water solubility index, TPC=total phenolic content, GAE=gallic acid equivalents, TMA=total monomeric antocyanins, C3G=cyanidin-3-glycoside equivalent