Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn-Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers.

ABSTRACT: Foods and beverages with health benefits have become increasingly popular with consumers, and fruits and legumes are considered good sources of nutrients. In this study, sea buckthorn and fava bean were used as the main raw materials to prepare sea buckthorn-fava bean composite instant powder (S-FCP). Different drying methods (spray-drying (SD) and freeze-drying (FD)) combined with carriers (maltodextrin (MD) and inulin (INU)) were involved to investigate their effects on physicochemical properties, functional properties, and sensory attributes of instant powder. The results showed that FD better protected the color of the S-FCP and produced particles possessing more porous structures compared to SD; FD-INU (freeze-dried-inulin) had the shortest dissolution time and the largest solubility.

SUBMITTER: Li S 

PROVIDER: S-EPMC11641498 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature