β-Carotene Stability and Some Physicochemical Properties of Apricot Juice Powders Obtained by Using Maltodextrins with Different Dextrose Equivalents

dc.authorid0000-0002-9052-7222en_US
dc.contributor.authorArslan, Tamer
dc.contributor.authorDurmaz, Gökhan
dc.date.accessioned2022-03-16T20:51:06Z
dc.date.available2022-03-16T20:51:06Z
dc.date.issued2020en_US
dc.departmentMTÖ Üniversitesi, Darende Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.description.abstractIn this study, apricot juice powders (AJPs) are obtained via freeze-drying using different maltodextrins (MDs) as carrier agents. The Hacıhaliloğlu cultivar, which is the most common variety in Turkey, is used as an apricot sample. Three different MDs: low (4–7), medium (13–17), and high (17–20) dextrose equivalence (DE) are used as the carrier agent. The powders obtained are subjected to accelerated oxidation at 55 °C, and the stability of ?-carotene in the AJPs is determined. Some physicochemical properties, such as the glass transition temperature, microstructure, bulk density, color, moisture, solubility, degree of caking, and hygroscopicity, are also determined. The results show that after a 20 day period of oxidation, the remaining ?-carotene in the control sample is 24% of the initial value, whereas for low, medium, and high DE MD samples, it is measured to be 47%, 60%, and 57% of the initial concentration, respectively. There is no significant difference in the content of surface carotenoids between the control and the samples with added MD. In contrast, according to other quality attributes like hygroscopicity, caking, moisture content, and solubility, the best results are obtained from the low DE MD sample.en_US
dc.identifier.citationArslan, T., & Durmaz, G. (2020). β‐Carotene Stability and Some Physicochemical Properties of Apricot Juice Powders Obtained by Using Maltodextrins with Different Dextrose Equivalents. Starch‐Stärke, 72(11-12), 1900318.en_US
dc.identifier.doi10.1002/star.201900318
dc.identifier.issn0038-9056en_US
dc.identifier.issue11-12en_US
dc.identifier.scopus2-s2.0-85084830473en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.uri10.1002/star.201900318
dc.identifier.urihttps://hdl.handle.net/20.500.12899/666
dc.identifier.volume72en_US
dc.identifier.wosWOS:000533560300001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorArslan, Tamer
dc.language.isoenen_US
dc.publisherWiley-VCH Verlagen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectapricotsen_US
dc.subjectjuice powdersen_US
dc.subjectmaltodextrinen_US
dc.subjectβ-caroteneen_US
dc.titleβ-Carotene Stability and Some Physicochemical Properties of Apricot Juice Powders Obtained by Using Maltodextrins with Different Dextrose Equivalentsen_US
dc.typeArticleen_US

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