Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: evaluation effect of drying carriers on physical properties of the powdered drink

Manufacturing of powdered products based on endemic fruits and with the aim of waste reduction is one of the research interests in food industry. In this research five powdered samples drink based on date syrup and whey protein was produced by spray dryer, maltodextrin and gum arabic were used as careers (in the ratio of 1:0, 0.75:0.25, 0.5: 0.5, 0.25:0.75). Effect of career type and concentration on physical properties include bulk density, solubility, water activity, flow ability was evaluated. Sample containing maltodextrin (16% w/w) had the highest solubility however control sample had the lowest solubility. In the case of flowability and dispersibility index, specimen containing 50% : 50% maltodextrin-gum arabic had the best quality. Glass transition temprature was measured using differential scanning calorimeter. Career addition caused significant increase in glass transition temperature of powdered drink in such a way that Tg of control sample was about 59 °C and in sample contained combined careers was about 74 °C, these results represent increase in stability and storage quality of the powder was produced (p