The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fibre, citrus fibre or microcrystalline cellulose. This replacement was limited to a maximum level of 3% w/w for asparagus and citrus fibres, and 10% w/w for microcrystalline cellulose, due to fibre insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% w/w showed better physical properties and aroma retention than 30% w/w. Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar physical properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. This research shows that fibre obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-isopropyl pyrazine.

Original languageEnglish
Article number129567
JournalFood Chemistry
Volume356
DOIs
Publication statusPublished - 15 Sep 2021

Keywords

  • Asparagus fibres
  • GC–MS
  • Maltodextrin
  • Metabolomics
  • Spray drying
  • Volatiles retention

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