Table 2. Impact of inlet temperature (ti) and maltodextrin (MD) mass fraction on the physical and chemical properties of aronia powder produced with MD DE 19.7 at constant outlet temperature (to=80 °C).
| ti/°C | 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) |
|---|---|---|---|---|---|---|---|---|
| 120 | 20 | 52.25 | (5.7±0.5)a | (15.0±0.7)b | (0.33±0.01)ab | (60.0±1.4)cd | (275.6±1.8)d | (35.1±0.6)bc |
| 120 | 40 | 59.00 | (5.2±0.1)ab | (14.7±0.1)b | (0.30±0.01)bc | (63.2±0.9)b | (247.9±2.0)f | (31.2±0.2)de |
| 120 | 60 | 61.84 | (4.71±0.05)bc | (14.3±0.9)b | (0.28±0.00)c | (67.1±0.6)a | (218.4±1.0)i | (27.5±2.1)fg |
| 140 | 20 | 65.37 | (4.62±0.06)bc | (17.5±1.0)a | (0.35±0.02)a | (56.3±0.2)e | (325.1±1.0)a | (38.4±0.1)a |
| 140 | 40 | 71.02 | (4.6±0.2)bc | (15.3±0.9)b | (0.30±0.01)bc | (62.2±1.6)bc | (280.7±0.5)c | (32.6±0.5)cd |
| 140 | 60 | 72.68 | (4.6±0.3)bc | (14.5±0.5)b | (0.30±0.03)bc | (65.8±0.1)a | (239.4±0.3)g | (29.7±0.4)ef |
| 160 | 20 | 58.65 | (4.3±0.2)c | (18.2±0.9)a | (0.32±0.02)abc | (59.8±0.5)d | (311.0±0.7)b | (37.2±0.4)ab |
| 160 | 40 | 54.69 | (4.5±0.1)bc | (16.2±0.2)ab | (0.32±0.02)abc | (62.2±0.3)bc | (252.6±0.0)e | (32.9±1.1)cd |
| 160 | 60 | 55.08 | (4.1±0.3)c | (14.9±0.7)b | (0.30±0.01)bc | (65.7±0.8)a | (226.2±0.1)h | (26.9±1.3)g |
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. 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