摘要：Powder products are generally used in the food formulations due to the advantages such as easiness for usage in dry mixture formulations, measuring, storage and packaging, long shelf life, low transportation cost and microbial stability. In this study, it was aimed to determine the powder properties of freeze dried kiwi, quince and pumpkin powders. For this reason, maltodextrin (Dextrose Equivalence of 10-12, as 10 % by weight) was added to the fruit pures and freeze dried in a vacuum freeze drier (Armfield, FT 33 Vacuum Free ze Drier, England). Some physical and chemical properties of fruit powders we re d et e rm in ed . Th e lo w es t mo is t ur e co n te n t ( 4 .2 0 ±0 . 05 % , we t b as is ( w b) ) an d w at e r ac ti v it y (0.225±0.00) values were obtained from kiwi puree powder. The highest vitamin C content was observed from fresh kiwi (66.30±0.28 mg/100g) and kiwi puree powder (40.95±0.51mg/100g). On the other hand, the lowest vitamin C contents were obtained from fresh quince (12.47±0.73 mg/100g) and quince puree powder (10.01±0.61 mg/100g). The highest and lowest bulk density values were observed from kiwi (0 .3 2±0.01g/ml) and pumpkin (0.1 6±0.01g/ml), respective ly . According to the ave rage w ettabilit y (77.33±11.30s) and solubility (40.50±0.71s) times, pumpkin powder showed better properties compared to the other fruits. Since, pumpkin and quince powders have high cohesiveness and bad flowability properties, kiwi powders were found to be in the medium level for cohesiveness and flowability properties.
