Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content
Cereal powders containing 33, 18 and 4% (w/w) (1→3,1→4)--glucan, prepared from cereal suspensions, had distinct differences in surface morphology as observed by scanning electron microscopy, depending both on the drying process (spray- or freeze-drying) and the dietary fibre level. Freeze-drying produced powders with a ‘flake-like’ matrix, without particle formation and similar matrix morphology i