Özet:

Powder products are generally used in the food formulations due to the advantages such as easinessfor usage in dry mixture formulations, measuring, storage and packaging, long shelf life, low transportationcost and microbial stability. In this study, it was aimed to determine the powder properties of freezedried kiwi, quince and pumpkin powders. For this reason, maltodextrin (Dextrose Equivalence of 10-12,as 10 % by weight) was added to the fruit pures and freeze dried in a vacuum freeze drier (Armfield, FT33 Vacuum Freeze Drier, England). Some physical and chemical properties of fruit powders weredetermined. The lowest moisture content (4.20±0.05%, wet basis (wb)) and water activity(0.225±0.00) values were obtained from kiwi puree powder. The highest vitamin C content was observedfrom fresh kiwi (66.30±0.28 mg/100g) and kiwi puree powder (40.95±0.51mg/100g). On the other hand,the lowest vitamin C contents were obtained from fresh quince (12.47±0.73 mg/100g) and quince pureepowder (10.01±0.61 mg/100g). The highest and lowest bulk density values were observed from kiwi(0.32±0.01g/ml) and pumpkin (0.16±0.01g/ml), respectively. According to the average wettability(77.33±11.30s) and solubility (40.50±0.71s) times, pumpkin powder showed better properties compared tothe other fruits. Since, pumpkin and quince powders have high cohesiveness and bad flowability properties,kiwi powders were found to be in the medium level for cohesiveness and flowability properties

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