Impact of Maltodextrin–Inulin Blends on the Physicochemical, Functional, and Technological Properties of Freeze‐Dried cape Gooseberry ( <i>Physalis peruviana</i> L.) and Pineapple ( <i>Ananas comosus</i> ) Juices

Abstract

ABSTRACT The use of fruit that does not meet export standards and the waste of fresh produce pose a challenge for the food industry, given the economic losses. This study evaluated the effect of different proportions of maltodextrin (MD) and inulin (I) (0%–100%) as carrier agents on the physicochemical, thermal, functional, and technological characteristics of freeze‐dried powders from cape gooseberry and pineapple juice. The formulations were characterized by physicochemical, thermal, and technological analyses. All treatments had a pH of ≤4, acidity of &lt;2.5%, and water activity ( a w ) of &lt;0.35. Moisture increased with I content, reaching up to 6.90%. Color varied depending on the type of agent, with better results in treatments with a single carrier. The glass transition temperatu