Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder

The adsorption isotherms (20 °C) and the relationship between water content and glass transition temperatures were modeled in freeze-dried borojó powder studying the effect of the addition of two maltodextrins with different dextrose equivalent (DE). Both compositional and physicochemical analyses of borojó pulp were performed. At room temperature (20 °C), the critical water content that ensures the glassy state of the product during storage increased from 5.9 g water/100 g product to 8.5–9.1 g water/100 g product when maltodextrins were added, without there being any significant differences related to the different DE. The critical water activity also increased from 0.285 to 0.504–0.510, being the borojó powder with maltodextrins added more stable.