Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder

Fruits are essential components of a healthy diet contributing to the prevention different diseases. Nevertheless, their consumption is limited among population for reasons convenience, others. High-quality products obtained by freeze-drying; however, dehydrated fruit presents physical stability problem associated with glass transition its amorphous matrix. A common technique prevent rubbery state incorporation biopolymers that contribute increasing temperature or may exert steric role. chemical composition and properties these affect quality product which could compromise use specific applications. This work studies impact gum Arabic, bamboo fibre, maltodextrin, pea starch substituted octenyl succinic groups native corn added an orange puree, on powder flowability rehydration behaviour freeze-dried powder. As regards flowability, according angle repose values (37–42°), all formulations were considered in range ‘acceptable’ powders. However, both samples containing maltodextrin showed significantly lowest value (37–38°), therefore better flowability. Samples fibre lower wetting time (175–570 s), desired rehydration, compared those formulated OSA (914–1887 s). Moreover, sample Arabic viscosity after (0.199 Pas), be consumed as juice. According results, if get puree good desired, recommended. preferred, more