Poster OER - Ngành Công nghệ thực phẩm

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https://oerrepository.ntt.edu.vn/handle/298300331/417

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    Tài liệu
    Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder
    (Trường Đại học Nguyễn Tất Thành (Công nghệ thực phẩm), 2024) Thi, Van Linh Nguyen; Quoc, Duy Nguyen; Thi, Thuy Dung Nguyen; Phuoc, Bao Duy Nguyen
    In this study, avocado pulp with a good nutritional profile and economic value was dehydrated using infrared drying to produce pulp powder, which shows potential application in nutritional supplements. An experimental design with two factors, namely maltodextrin level (0% and 9%) and infrared temperature (ranging from 65 to 80 ºC), was used. Responses related to the physicochemical properties of the resulted powder were observed, including peroxide value, total polyphenols, total chlorophylls, antioxidant activity, and color parameters (L*, a*, and b* values). The quality of dried products may be harmed by drying either at a high temperature or for an extended period of time. The coating substance maltodextrin was found to be beneficial in limiting unexpected changes in avocado pulp subjected to infrared drying. The highest quality of dried avocado could be obtained via infrared drying of avocado pulp with 9% maltodextrin at 70 ºC, as illustrated by the exceptional retention of total polyphenols, total chlorophylls, and antioxidant activity, being 95.1, 95.2, and 94.4%, respectively. Moreover, the short drying time (35–55 min) led to the minimization of lipid oxidation and the absence of peroxide compounds in all sample [4]