Effect of vacuum freeze-drying condition and maltodextrin on the physical and sensory characteristics of passion fruit (Passiflora edulis sims) extract

Abstract

Abstract Passion fruit including the Passifloraceae family. It has more than 500 species. Currently, the most popular species is Passiflora edulis Sims. To study the influence of vacuum freeze drying air pressure and maltodextrin concentration on physical and sensory characteristics of passion fruit extract. This study used a vacuum drying system to produce passion fruit extract. This research was carried out by varying drying air pressures such as 0.59, 0.69, and 0.79 bars and maltodextrin concentration such as 10, 20, 30, 40, and 50%. The physical characteristics of passion fruit extract observed were particle size, flow ability, and moisture content, while sensory tests included color intensity. The results showed that drying 1 liter of passion fruit juice takes 48 hours. The mechanism of the freezing process of the sample begins with a decrease in the temperature of the material to be frozen, and then the change in the water becomes frozen. This process occurred continuously until most of the sample moisture content had been turned into ice crystals and stopped when the solids of the material became supersaturated. The variation of vacuum freeze drying air pressure does not significantly influence physical and sensory characteristics of passion fruit extract. The variation of maltodextrin concentration does significantly influence particle size, moisture content, and color intensity, but it does not significantly influence the flow ability of the passion fruit extract.