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

水果是健康饮食的重要组成部分，有助于预防各种疾病。然而，出于方便等原因，在人群中其消费受到限制。通过冷冻干燥获得高质量的产品；然而，脱水水果存在与其无定形基质的玻璃化转变有关的物理稳定性问题。防止橡胶态的常用技术是掺入有助于提高玻璃化转变温度或可能发挥空间作用的生物聚合物。然而，这些生物聚合物的化学组成和物理性质可能会影响脱水产品的质量，这可能会损害其在特定应用中的用途。这项工作研究了阿拉伯树胶，竹纤维，麦芽糊精，豌豆纤维，辛烯基琥珀酸基团取代的淀粉和天然玉米淀粉被添加到橙泥中，这与冷冻干燥的果粉的粉末流动性和再水化行为有关。关于流动性，根据休止角值（37-42°），所有粉末配方均视为在“可接受的”粉末范围内。但是，两个含有麦芽糊精的样品都显示出最低的休止角值（37-38°），因此具有更好的流动性。与用OSA配制的样品（914-1887 s）相比，含有阿拉伯树胶，竹纤维和麦芽糊精的样品显示出较短的润湿时间（175-570 s），这是补液所需的时间。此外，阿拉伯胶样品在补液后表现出最低的粘度（0.199 Pas），希望以果汁形式消费。根据获得的结果，如果需要获得具有良好流动性的橙色果泥粉，则建议使用麦芽糖糊精。但是，如果首选补液，则更建议使用阿拉伯树胶。