Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice ( L.).

Spray-drying technique is widely used in the production of powder from fruit juices. Carrier type and inlet temperature are two major factors that influence drying efficacy and powder quality. In this study, barberry juice ( L.

Formulation, development and characterization of a novel functional fruit snack based on fig (.) coated with sugar-free chocolate.

The aim of the present investigation was to explore the possibility of developing a fruit snack formulation based on dried fig powder and chocolate-coated. Dried Fig (.) powder with a maximum particle size of 354 μm and the lowest compaction force was formulated as the core.