Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient,Journal of the Science of Food and Agriculture

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Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient
Journal of the Science of Food and Agriculture ( IF 3.3 ) Pub Date : 2021-02-19 , DOI: 10.1002/jsfa.11159
Anh Dao Thi Phan _{1,

2} , Oladipupo Adiamo _{1,

3} , Saleha Akter _{1,

3} , Michael E Netzel _{1,

3} , Daniel Cozzolino _{1,

3} , Yasmina Sultanbawa _{1,

3}

Affiliation

Terminalia ferdinandiana, common name Kakadu plum (KP), fruit is a valuable source of vitamin C, and its concentration can be used as a quality index of KP products, such as dried fruit powder. The present study investigated the effects of two drying methods (freeze-drying and oven-drying) and the addition of maltodextrin (0–25%) on vitamin C, Maillard products, and overall quality of KP fruit powder.

中文翻译：

干燥方法和麦芽糊精对澳大利亚新兴功能性食品原料榄仁果粉维生素 C 和品质的影响

Terminalia ferdinandiana，俗名卡卡杜李子（KP），果实是维生素C的宝贵来源，其浓度可作为干果粉等KP产品的质量指标。本研究调查了两种干燥方法（冷冻干燥和烘箱干燥）和添加麦芽糊精（0-25%）对维生素 C、美拉德产品和 KP 果粉整体质量的影响。

更新日期：2021-02-19

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