Effect of the carrier on the properties of celery powder produced by spray dryer

Powder production from vegetables is one of the preservative methods could be resulted to their diverse applications. The purpose of this study is to investigate the effect of carrier type on the characteristics of the celery powder produced by spray dryer. For this aim, Arabic Gum and maltodextrin (16.5-19.5 DE) were used in two concentrations of 0.0125%and 0.025% (w/w) and their effect on color parameters (a* ,b* ,L*), antioxidant activity, density and Tg piont were investigated. The results showed that the celery powder containing 0.0125% of Arabic Gum had the highest values for the parameters a*, b*, L*, antioxidant activity and density. The Higher level of green color and the antioxidant activity of celery powder containing 0.125% Arabic gum could be related to the type of binds involved in the reaction (hydrophobic and hydrophilic) between the Arabic gum and chlorophyll carrier, as well as the better preservation of phenolic and Flavonoid contents by Arabic gum carrier.