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Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder

‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phospha...

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Main Authors: Pui, Liew Phing, Karim, Roselina, Yusof, Yus Aniza, Wong, Chen Wai, Mohd Ghazali, Hasanah
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2020
Online Access:http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf
http://psasir.upm.edu.my/id/eprint/80487/
http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2085-2020
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spelling my.upm.eprints.804872021-08-17T23:09:41Z http://psasir.upm.edu.my/id/eprint/80487/ Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah ‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity. Universiti Putra Malaysia Press 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf Pui, Liew Phing and Karim, Roselina and Yusof, Yus Aniza and Wong, Chen Wai and Mohd Ghazali, Hasanah (2020) Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder. Pertanika Journal of Tropical Agricultural Science, 43 (4). pp. 621-635. ISSN 1511-3701; ESSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2085-2020 10.47836/pjtas.43.4.15
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description ‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity.
format Article
author Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
spellingShingle Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
author_facet Pui, Liew Phing
Karim, Roselina
Yusof, Yus Aniza
Wong, Chen Wai
Mohd Ghazali, Hasanah
author_sort Pui, Liew Phing
title Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
title_short Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
title_full Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
title_fullStr Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
title_full_unstemmed Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
title_sort anti-caking agent effects on the properties of spray-dried ‘cempedak’ fruit powder
publisher Universiti Putra Malaysia Press
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf
http://psasir.upm.edu.my/id/eprint/80487/
http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2085-2020
_version_ 1709668985616728064
score 13.211869

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