Effect of Maltodextrin on Glass Transition Temperature and Water Activity of Production Banana Flake

Abstract

Glass transition temperature (T_g) has been identified as a critical factor for predicting the quality of foodstuff during processing or storage. Maltodextrin DE 10 at concentrations of 0.9, 1.8, and 2.7% of banana pulp were added to banana pulp to increase the T_g of banana flake. Differential scanning colorimetry (DSC) was used to determine the T_g of banana flake as a function of water content. The equilibrium moisture content was measured over different saturated solutions using the gravimetric method at 35°C. The T_g values of banana flake decreased with increasing water activity while increased with increasing percentage of maltodextrin. The Gordon and Taylor model was used to predict T_g of banana flake. The Guggenheim-Anderson-deBor (GAB model) was used to predict water content of banana flake. It was shown that maltodextrin content increased monolayer water (M₀) and the T_g of dry solids for banana flake.