Date powder was produced by foam-mat freeze-dried method without and with carrier agents (maltodextrin and gum arabic) at two concentration levels (40 and 50%). The effect of carrier agents on the physicochemical properties of powder, i.e., hygroscopicity, degree of caking, wettability, dispersibility, solubility, water absorption index, color, and total phenolic content was investigated. Carrier agent-added date powders had lower hygroscopicity that offers good storage stability. Maltodextrin-added powders had lower wettability and higher solubility which indicate good reconstitution properties. The hygroscopicity, degree of caking, wettability, and total phenolic content significantly decreased with an increase in carrier concentration level.
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