Effect of Addition of Maltodextrin as Assistant Drying agent on Quality Indicators of Peach Pulp Powder

Abstract

This research was conducted at Food Science department, Faculty of Agriculture, Damascus University. Hot air drying method was applied to process Peach pulp powder at 60º, which by adding of Maltodextrin as assistant agent (DE= 20-30) to Peach pulp by two concentrations (10 and 20%). The results showed that the powder processed from Peach pulp by adding Maltodextrin (20%), was better than other treatments whence of lower percentage of moisture from (87.27 to 4.07%), and higher percentage of ash from (1.03 to 2.03%), total acidity content from (0.34 to 0.80% as malic acid),  solubility (96.56%), apparent and real intensity (0.86 and 1.63 g/cm3) respectively and Yield of drying process (8.64%). While the powder processed from Peach pulp by adding Maltodextrin (10%), was better than other treatments whence of vitamin C (0.75 mg/ 100g Fresh weight), total phenol content (28.30 mg equivalent Gallic acid/ 100g Fresh weight), total flavonoids content (3.50 mg equivalent quercetin/ 100g Fresh weight) and Antioxidants Activity (19.27%). On the other hand the powder processed from Peach pulp without adding Maltodextrin, was better than other treatments whence of pH value (4.09) and total sugar content (56.26 g/100g).