Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added (w/w) as the encapsulating agent prior to spr...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2009
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/1600/1/11.pdf http://umpir.ump.edu.my/id/eprint/1600/ |
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| Summary: | A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple
powder. Roselle calyces and pineapples were extracted under optimum
condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were
added (w/w) as the encapsulating agent prior to spray drying. Inlet temperatures were
varied at 140 oC, 160 oC and 180 oC respectively and the outlet temperature was set at 80
oC. The spray-dried roselle-pineapple powder were analysed for moisture content,
dissolution, water activity and hygroscopicity. The results indicated that maldodextrin
concentration and inlet temperature had significant effects on the percentage of yield.
Extracts with 10% maltodextrin gave the highest percentage of yield and produced less
sticky film at the wall of the dryer chamber. At 180 oC, juice with 10% of maltodextrin
produced the finest powder. When inlet temperature and the percentage of maltodextrin
increased, the moisture content, dissolution and water activity decreased and its
hygroscopicity increased. |
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