Compared to the flour without carrier, flours with carriers had higher values in L*,
fluidity, water solubility index, glass transition temperature, lower values in chroma, water absorption
index and water holding capacity. The influence intensity of carriers on the physicochemical properties of
flours followed the sequence of MD > MD/b-CD>b-CD. The flours with carriers were more dispersive and
had smoother surface than flour without carrier. The addition of carrier had little effects on flours’
sorption isotherm and the Halsey model presents the best goodness-of-fit to all flours. The flour with MD
had higher retention rate of anthocyanins, flavonoids and total phenolics than flours without and with
other carriers. The flour with MD has higher antioxidant activity (DPPH test) than flours with MD/b-CD or
b-CD.
2012 Elsevier Ltd. All rights reserved.