Uogų sulčių, džiovintų išpurškiant, spalva

Abstract

Quality analysis was carried out in Vytautas Magnum university, academy of Agriculture, institute of Agriculture and Food Science Laboratory of Quality of Plant Raw Materials in year 2020. Raspberry and strawberry juice was mixed with the difference concentration of maltodextrin (14–17 ekv): 10, 20, 30% and dried with the spray dryer. The inlet temperature was 140°C, outlet 78–80°C, the feef flow rate – 485 ml/h. Dried berry powder was measured using ColorFlex spectrophotometer and rated in three dimensions: lightness L* (0 – black, 100 – white), a* and b* for the color components greend – red and blue – yellow, according to CIELab color space. Also was rated total colour difference (ΔE), chroma (C*), yellowness (YI), browning (BI), whiteness (WI) index and hue (h°). Color analysis showed that powder is getting lighter increasing maltodextrin quantity (L). The most significant difference in total color (ΔE) is raspberry juice powder with 30%. maltodextrin –16.87, and the smallest color changes (ΔE) was found in raspberry juice powder with 20% maltodextrin – 4.65. Comparing the browning (BI) and whiteness (WI), the same tendency was observed. The darkest raspberry juice powder with 10%. maltodextrin – 68.25, and the lightest – strawberry juice powder with 30% of maltodextrin. The richest color of dried berry powder (C*) was found in raspberry juice with the smallest amount (10%) of maltodextrin and the lightest color was found in strawberry juice powder with 30% maltodextrin