Study the Effect of Adding of Maltodextrin by different concentration on Quality Indicators of Dried Orange Juice Powder by Hot Air

Abstract

This research was conducted at Food Science department, Faculty of Agriculture, Damascus University. Hot air drying method was applied to process concentrated orange juice powder at (60º), which by adding of Maltodextrin as assistant agent (DE= 20-30) to concentrated orange juice by three different concentrations (25, 30 and 35%). The results showed that the powder processed from concentrated orange juice by adding Maltodextrin (35%), was better than other treatments whence of lower percentage of moisture from (3.45%), and higher percentage of total sugar content (56.010  g/ 100g), vitamin C (3.55  mg/ 100g Fresh weight), total flavonoids content (16.59  mg equivalent quercetin/ 100g Fresh weight), total flavonoids content (18.513 mg equivalent quercetin/ 100g Fresh weight), and increasing Antioxidants Activity (48.004 %), solubility (99.41%) and Yield of drying process (58.45%). While the powder processed by adding Maltodextrin (25%), was better than other treatments whence of turbidity acidity content (8.65% calculated as malic acid) and apparent and real intensity (0.65  and 0.96 g/ cm³) respectively.