Effect of the carriers on the microstructure of mango powder obt spray drying and its functional characterization Milton Cano-Chauca a, * , P.C.Stringheta a , A.M. Ramos a , J. Cal-Vidal b a Department of Food Technology – University Federal of Vic¸osa, 36571-000, Vic¸osa, MG, Brazil b Department of Food Science – University Federal of Lavras, 37200-000, Lavras, MG, Brazil Received 26 October 2004; accepted 17 May 2005 Abstract This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the cor microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, w with 12 -Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arab in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 an was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygrosco were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obt drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of a The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodext starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the va 31% for the carriers maltodextrin, gum arabic and starch wax, respectively. D 2005 Elsevier Ltd. All rights reserved. Keywords: Stickiness; Mango powders; Microstructure Industrial relevance: Spray drying of sugar-rich foods such as fruit juice has great economical potential. However, fruit juice powders obta have some drawbacles in their functional properties, such stickiness, solubility and higroscopicity making their packaging and utilization difficult. The possibility of reaching a highly organized structure during spray drying could reduce the stickiness phenomena, considering the fact that lower water sorption potential. This work aimed the induction of crystallization on powder mango juice during the process of spray drying. 1. Introduction In tropicaland subtropical countries, an enormous amountof fruit and vegetable are produced which are extremely attractive from a commercial pointof view,a typical example being the mango. However, in association with the seasonal problem, mostof these products, in a mature state, present high water content, making them more susceptible to decomposition by microorganisms, chemical and enzymatic reactions. Therefore, theseproductsare extremely perishable and cannot be marketed or exported as fresh produce, generating post-harvest losses well ov and 30% (Agrianual, 2003). Dehydration by means of spray drying is one techniqu widely used in thefood industry,and underoptimal processing conditions, it has been proven to be an effect method to obtain various products. Spray drying of sugar- rich foods such as fruit juices, honey and highly hydrolyz starch derivatives hasgreateconomical potential. Trans- formation of these products into a dry particulate form re in much reduced volumeand longershelf life. The reconstitution quality of spray-dried powder is also good as the product temperature is rarely elevated above 100 (Adhikari,Howes,Bhandari, & Troung,2004).However, fruit juice powders obtained by spray drying have some 1466-8564/$ - see front matter D 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.ifset.2005.05.003 * Corresponding author. Tel.: +55 31 38991759, fax: +55 31 38992208. E-mail address: miltonc9@hotmail.com (M. Cano-Chauca). Innovative Food Science and Emerging Technologies 6 (2005) 420 – 428 www.elsevier.com/locate/ifset