The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders

• The effect of freeze and spray drying on the sumac extract was investigated.
• The addition of maltodextrin decreased the moisture content and water activity.
• The addition of maltodextrin increased L* value, bulk density and flowability.
• Better results were obtained for freeze dried powders for powder properties.

The aim of this study is to determine the physical (moisture and ash contents, water activity and color values) and powder properties (bulk and tapped densities, flowability, cohesiveness, average wettability and solubility times) of spray and freeze dried sumac extract powders along with the effects of the addition of different amounts of maltodextrin (MD, 10–12 DE). The total soluble solid content (TSS) of the sumac extract was measured to be 12.4 ± 0.06 °Brix (°Bx) and TSS was adjusted to 20, 25 and 30% (w/w) TSS by adding the appropriate amounts of MD. The moisture content and water activity values of the spray dried powders were found to be statistically lower than freeze dried powders (P < 0.05). The characteristic color of the grounded sumac seeds was preserved upon drying with both methods and the addition of different amounts of maltodextrin and drying methods significantly affected the color values of sumac extract powders (P < 0.05). Comparatively better results were obtained for freeze dried powders for flowability, average wettability and solubility times (P < 0.05).

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