Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

Mishra, Poonam; Mishra, Sanjay; Mahanta, Charu Lata

doi:10.1016/j.fbp.2013.08.003

Cited by 229 publications

(229 citation statements)

References 31 publications

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“…Moisture content and water activity of the spray-dried honey jackfruit powders decreased significantly (p \ 0.05) with the increase of maltodextrin concentration (Table 4). It is in agreement with results reported by Fazaeli et al (2012), Mishra et al (2014), and Kha et al (2010) in black mulberry juice powder, amla juice powder and Gac fruit aril powder. These findings could be explained by the fact that additional concentration of drying aid resulted in an increase of feed solids and reduced the level of total moisture for evaporation (Fazaeli et al 2012).…”

Section: Effect Of Maltodextrin Concentrationsupporting

confidence: 82%

“…Solubility of honey jackfruit powder ranged from 95.79 to 98.71% in the present study. These values were higher when compared with 85.91-90.00% in spray-dried sapodilla (Chong and Wong 2015), 91.43-94.98% in spraydried amla powder (Mishra et al 2014). 17.65-26.30% in spray-dried tomato powder (Sousa et al 2008) and 36.91-38.25% in gac powder (Kha et al 2010).…”

Section: Spray Drying Effect Of Inlet Temperaturementioning

confidence: 90%

“…Mishra et al (2014) and Sousa et al (2008) also observed that inlet drying temperature had no significant effect on solubility of amla and tomato powders. Solubility of honey jackfruit powder ranged from 95.79 to 98.71% in the present study.…”

Section: Spray Drying Effect Of Inlet Temperaturementioning

confidence: 97%

“…Chong and Wong (2015), Wong et al (2015) and Mishra et al (2014) also observed a reduction in hygroscopicity with increasing of maltodextrin concentrations in spray-dried sapodilla powder, Sarawak pineapple powder and amla juice powder, respectively. Maltodextrin is a material having the property of low hygroscopicity in nature and therefore, would lower the overall hygroscopicity of the powder (Phisut 2012).…”

Section: Effect Of Maltodextrin Concentrationmentioning

confidence: 99%

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Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Wong

Tan

2017

J Food Sci Technol

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This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex Ò Ultra SP-L and Celluclast Ò 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex Ò Ultra SP-L and 0.5% (v/w) Celluclast Ò 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180°C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160°C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spraydried honey jackfruit powder could potentially be incorporated into various food products.

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Section: Effect Of Maltodextrin Concentrationsupporting

confidence: 82%

Section: Spray Drying Effect Of Inlet Temperaturementioning

confidence: 90%

Section: Spray Drying Effect Of Inlet Temperaturementioning

confidence: 97%

Section: Effect Of Maltodextrin Concentrationmentioning

confidence: 99%

See 2 more Smart Citations

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Wong

Tan

2017

J Food Sci Technol

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“…The same behavior was reported by Goula et al (2004) in their work about spray drying of tomato pulp. Several studies have showen a reduction in the microcapsules hygroscopicities when maltodextrins are incorporated into the matrix (Tonon et al 2008;Bhusari et al 2014;Mishra et al 2014). This may be due to the high hygroscopicity of small molecular sugars and organic acids present in the fruit juices.…”

Section: Powders Hygroscopicitymentioning

confidence: 99%

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Santana

Kurozawa

Oliveira

et al. 2016

Braz. arch. biol. technol.

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Enhancing nutritional quality of spray‐dried concentrated watermelon juice using watermelon by‐product carrier blends

Milczarek

Sedej

2023

eFood

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Blends of watermelon (Citrullus lanatus) by-products (freeze-dried and ground into powders) and maltodextrin were used as carriers for the pilot-scale spray drying of preconcentrated watermelon juice. Watermelon juice was first concentrated to 65 °Brix via forward osmosis and then diluted to 16 °Brix. The concentrate was mixed with 25% w/w carrier using one of five carrier blends: 100% maltodextrin, 11% rind (89% maltodextrin), 11% pomace (89% maltodextrin), 25% rind (75% maltodextrin), and 25% pomace (75% maltodextrin). The powders were analyzed for moisture content, water activity, color, true density, bulk density, lycopene and citrulline contents, and total soluble phenolics and antioxidant activity Results indicated that carrier composition had a significant (p < 0.05) effect on all the quality metrics. Powders with any amount of byproduct carrier had higher a* color value than the 100% maltodextrin control. All of the by-product carrier blends conferred an increase of at least fivefold in lycopene, 1.5-fold in citrulline, and 1.3-fold in total soluble phenolics, compared to the all-maltodextrin carrier. The results of this work will inform the development of new environmentally-sustainable processing strategies for watermelon juice powder.

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Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

Cited by 229 publications

References 31 publications

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Enhancing nutritional quality of spray‐dried concentrated watermelon juice using watermelon by‐product carrier blends

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