Studying Some Quality Indicators of Pear Puree Powder Dried By Hot Air

Abstract

This research was conducted at the Food Science department, Faculty of Agriculture, Damascus University. Hot air drying method was applied to process pear puree at 60º, which by adding Maltodextrin as an assistant agent (DE= 20-30) to Pear puree by two concentrations (10 and 20%). The results showed that the powder processing from Pear puree by adding Maltodextrin (10%), was better than other treatments whence of vitamin C (0.72 mg/ 100g wet weight), total phenols content (17.67 mg equivalent Gallic acid/ 100g wet weight), total flavonoids content (15.05 mg equivalent quercetin/ 100 g wet weight) and Antioxidants Activity (19.23%) respectively. While the powder processing from Pear puree by adding Maltodextrin (20%), was better than other treatments whence of lower percentage of moisture (4.96%), higher percentage of ash (1.23%), total acidity content (0.46%),  solubility (96.61%), apparent and real intensity (0.85 and 1.72 g/cm3) respectively.