2024
DOI: 10.1088/1755-1315/1338/1/012029
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Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

A Romulo,
C A Aurellia

Abstract: Sorghum emerges as a promising choice for developing nutritional powdered beverages, employing the foam mat drying technique with ingredients like maltodextrin and egg white powder. Yet, the precise impact of these components on the quality of powdered beverages remains unclear. This study aimed to explore the effects of maltodextrin (10-30%) and egg white powder (4-5%) on moisture content, color, antioxidant activity, and hedonic acceptance in sorghum-based beverages. Nine formulations were assessed, indicati… Show more

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