Myssaa Hatoom*⁽¹⁾, Abed Alhakim Azizieh⁽¹⁾, and Rawaa Tlay⁽¹⁾

(1). Department of Food Science, Faculty of Agricultural, Damascus University, Damascus, Syria.

(*Corresponding author: Myssaa Hatoom, E-Mail: myssaa11690@gmail.com,)

Received: 30/11 /2021                  Accepted: 23/02/2022

Abstract: 

This research was conducted at the Food Science department, Faculty of Agriculture, Damascus University from April to October of 2020.  The lyophilization method was applied to process orange juice powder after adding of Maltodextrin as an anticaking agent to concentrated orange juice by concentration (25, 30, 35, and 40) %. The results showed that the powder processed by adding of Maltodextrin by concentration (40%), was better than other treatments whence of reducing the percentage of total moisture (4.353%) and color index (a, b, BI, C, and h) (-5.236, 18.057, 33.162%, 18.953 and -73.967) respectively and increasing of (L) index (78.517). An increasing percentage of total ash, total soluble solids and value of pH to (2.954%, 13.673 Brix, and 3.804) respectively. Increasing content of total sugar, vitamin C, total phenols, anthocyanin, total flavonoids, and total carotene (64.166 g/ 100g dry weight, 6.517 mg/ 100g dry weight, 42.802 mg equivalent Gallic acid/ 100g dry weight, 1.240 mg/ 100g dry weight, 15.027 mg equivalent quercetin/ 100g dry weight and 11.902 g/ 100g dry weight) respectively. The highest Antioxidants Activity by (DPPH and FRAP) (59.108 and 67.403) % respectively. While the powder processed by adding of Maltodextrin by concentration (25%), was better than other treatments whence of titrated acidity content (8.891 g/ 100g measured as Citric acid dry weight).

Keywords: orange juice Powder, Maltodextrin, Lyophilization, Quality Indicators, Biologicals activity compounds.

Full paper in Arabic: pdf