Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit

Abstract Spray-dried fruit powder may be an interesting alternative for the purposes of promoting fruit consumption among consumers. The use of carrier agents is especially necessary for the production of spray-dried fruit powders. As they may affect some physical properties of the powder, it is important to adjust the amount at which they have to be added to the minimum in order to achieve the necessary effects. The final aim of the study was to identify the most suitable atomization temperature, as well as the optimal concentration of gum Arabic (GA) and carboxymethyl cellulose (CMC) to be used as carriers, in order to obtain grapefruit powder with the maximum dry matter yield (DMY) and porosity, the minimum water content and, simultaneously, with suitable color characteristics. The results of the study don’t recommend the use of CMC and suggest that the best color, the one that corresponds to a free-flowing powder, corresponds to a very luminous one, low in chroma and with a hue that is much more yellow than reddish orange.