INVESTIGATION OF THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE BLACK CARROT JUICE AGGLOMERATES

Abstract

In this study, agglomeration process was applied to spray dried black carrot juice powders and the obtained agglomerates were stored at 3 different temperatures for 6 months. After the drying process was carried out in the spray dryer, the agglomeration was carried out in a fluidized bed dryer at 60°C. 1.6 m/sec (with the addition of water, maltodextrin, whey protein isolate and gum arabic as binding agents). The moisture content and water activity values of the black carrot juice agglomerates were; 9.18%-11.35% and 0.25-0.37, respectively. The agglomeration process showed that wettability and solubility times decreased, and stickiness, flowability and hygroscopicity were improved compared to the powder products. The glass transition temperatures of the black carrot agglomerates were founded between -5.42°C-20.47°C. SEM analysis showed the increase in particle size with the agglomeration process as expected. During storage, the moisture content and water activity values of black carrot agglomerates changed between 7.45%-12.24% and 0.32-0.50 respectively. For the agglomerates, (L*) values increased, (a*) and (b*) values decreased as the temperature increased. The wettability and solubility times of the stored black carrot agglomerates were 428.50-1560 sec and 85.00-667.50 sec depending on the binder solution. The bulk and tapped density values for black carrot agglomerates were 236.09-392.58 kg/m3 and 287.22-558.24 kg/m3. The Tg values of the agglomerates were found to vary depending on the storage time, temperature and binding solution. As a result, with this study, it was determined that the black carrot juice agglomerates can be stored successfully and their suitability in food industry or direct consumer use was determined by the performed analyses.