2014•Food Science and Technology InternationalRequires access
Optimization of drying aids of mango puree by spray drying
Luo Cai-lia
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Abstract
Spray drying of mango puree was produced by the addition of different aids(maltodextrin, β-cyclodextrin, Gum Arabic). Effects of adding level of the three drying aids' addition on spray drying of mango puree were studied. And the optimal ratio of the three aids were determined. Results showed that when the adding level of maltodextrin, β-cyclodextrin, Gum Arabic were 25%, 2% and 2%, respectively. Under this condition, mango powders with the higher yield, better color, higher flowability and higher solubility were obtained.