Preparation Of Pomegranate Whole Seed Powder And Its Quality Characteristics

Conducted a study on the basic nutrients, active ingredients and their compositions, physi-chemical properties and texture characteristics of the whole pomegranate powder prepared by using spray drying technology after beating ripe pomegranate with seeds, meanwhile its color change and the optimal drying conditions were explored and confirm the suitable parameters with response surface methodology. The results were as followings:1. Adoption of the test sensory evaluation, optimum ingredients and proportions were picked out:the amount of 0.5% citric acid and ascorbic acid (Vc) 0.1% and 0.1% sodium chloride for the best feature ratio; and maltodextrin was ultimately determined as the best drying accessories;2. According to the preliminary test, response surface methodology (RSM) was used to derive the optimum conditions with Box-Benhnken method, and the optimum conditions were drying inlet air temperature 166?, maltodextrin added 30.86%, the feed ratio 18%;3. The essential nutrients, active ingredients and their components of the prepared whole pomegranate powder and concentrate juice powder under optimal conditions were analyzed, the results indicated that the basic nutrients of whole powder content have an obvious advantage over concentrate juice powder, total crude fat and protein content is about 3 to 4 times than concentrate juice powder; for active substances content of the polyphenols, pro-anthocyanidins, flavonoids and Vc was significantly higher, especially pro-anthocyanidins is nearly 2 times;Polyphenol composition analysis noted that three pomegranate powders contain high gallic acid and rutin, also contain a certain amount of punicalagins while a higher amount in WPSP1, WPSP2. In addition, WPSP1 and WPSP2 also contain catechin and epicatechin with the more comprehensive polyphenol composition;Fatty acid composition analysis results indicated that WPSP2contained the most abundant fetty acids, and also more types of unsaturated fetty acids, while PCJP contained the least types of fatty acid; PUFAs content of WPSP1, WPSP2 reached 36.22% and 37.44% respectively, much higher than the content of PCJP (14.64%); as the specific active composition of pomegranate fatty acid, punicic acid (belonging to conjugated linolenic) content are quite different (WPSP1 to 13.11. WPSP2 to 26.32, PCJP to 8.24), the amount of WPSP2 is about 3 times than PCJP which showed a significant advantage.4. Bulk density, water-soluble, hygroscopicity, rehydration time, particle size and distribution, color, microstructure and other physical and chemical properties of the whole pomegranate powder under optimal conditions were analyzed. The redness (a*) and color saturation (C*) of WPSP1 has a higher value than the other two, while yellowness value b* of concentrated juice powder is higher, slightly close to yellowish, and its brightness L* value was greater translucent. WPSP2 has a smaller bulk density, the larger volume in particle size and its microstructure was complex with chain bridge structure leading to a larger specific surface area compared to the WPSP1 and PCJP, which can rapidly dispersed in water and required for the shortest rehydration time, exhibiting a better quality.This test will provide a theoretical reference value for elevating the quality of pomegranate fruit and exploring the new vegetable powder products.