Physicochemical and technological characterization of spray-dried sorghum pyrodextrin powders for use in food systems

Abstract

Pyrodextrins can be produced from sorghum starch residues generated during the production of a beer-like beverage. Five pyrodextrin powder samples obtained under different spray drying conditions were selected from a previous investigation for their physical, chemical and microbiological stability. The present research evaluated the properties of the powders to identify potential food applications aimed at improving nutritional and functional attributes. Reconstitution properties assessed showed values ranging from 61.5 % to 65.4 % for water solubility index, 6.78–16.41 mPa s for viscosity of the suspensions, 1.76–1.87 g water retained/g dry solid for water retention capacity and absorbances between 0.98 and 1.75 for water dispersibility. The degradation temperature of the powders ranged between 293.9 and 303.1 °C, and flowability characterized by Carr's index and Hausner ratio, within the ranges of 10.5 %–24.0 % and 1.12–1.31, respectively. The properties exhibited by the pyrodextrin powders make them promising ingredients for functional food applications where stability, texture, and potential fiber contribution are desired.