Effect of Different Drying Techniques on Physicochemical, Micro-structural and Bioactive Characteristics of Barberry Milk Smoothie Powder.

In this study, new smoothies were formulated based on low fat milk and barberry concentrate, and their physicochemical and bioactive properties were investigated. Physicochemical parameters of functional smoothie powders were obtained by applying low and high temperature drying methods, and by a combination of procedures programmed to process smoothie powders. The effect of spray drying (SP), refractance window (RW), foam mat drying (FM), spouted bed drying (SB) and a combination of spouted bed drying were studied herein, while the infrared lamp system (SBIR) shows how these methods affect the smoothie's physical properties (such as bulk density, porosity, color) and its chemical properties (such as total anthocyanin content and antioxidant capacity measured by the DPPH method). The study also proved that an increase in the speed of rotation from 10 rpm to 100 rpm would lead to a diminished apparent viscosity from 642.39 mPas to 381.98 mPas regarding all reconstituted dried powders, which thus verifies their shear thinning behavior. The work highlighted that this new approach to combining the drying methods for the production of functional smoothie powders at an inlet temperature of 80 °C can result in the best maintenance of antioxidant activity (11.67 %) with the least moisture content (3.19 %). [ABSTRACT FROM AUTHOR]