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The physical properties (bulk, tapped and particle density, flowability, porosity, particle size, hygroscopicity, degree of caging and reconstitution properties), chemical properties (moisture content, color, glass transition temperature, total phenolic content, and antioxidant activity) properties and sorption isotherms of freeze-dried jujube powder prepared with and without carrier agents (inulin, gum arabic, and whey) were studied. The moisture content, hygroscopicity, Carr index, Hausner ratio, and degree of caking of the powder with a carrier agent, especially whey, were lower than jujube powder without carrier agent (control). In contrast, the glass transition temperature, bulk, and tapped density were higher. Jujube powder with inulin (74.07) and whey (72.07) retained more brightness compared to gum arabic (66.56) and control (65.85). The sorption isotherms of all jujube powders depend on the temperature and the type of carrier agent. The equilibrium moisture content decreased with increasing temperature. The monolayer moisture content of the powder containing whey was lower than other samples (M0=0.072 g/g dry solids for 25°C and M0=0.062 g/g dry solids for 40°C according to GAB model), followed by inulin added powder, gum arabic added powder, and control Downloads PDF (Türkçe) Published 31-01-2023 How to Cite Koç, B., & Yörükoğlu, T. (2023). The Effect of Carrier Agent Addition on the Physicochemical Properties and Sorption Behavior of Freeze-Dried Jujube. Turkish Journal of Agriculture - Food Science and Technology, 11(1), 18–28. https://doi.org/10.24925/turjaf.v11i1.18-28.5403 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 11 No. 1 (2023) Section Research Paper License

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