Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties

Jaya, S.; Das, H.

doi:10.1016/s0260-8774(03)00135-3

Cited by 265 publications

(159 citation statements)

References 15 publications

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“…A major factor affecting powder stability is moisture content, since a small amount of water is able to depress the temperature enough to increase the mobility of the matrix during storage. Jaya and Das (2004) obtained similar results, working with the production of mango powder.…”

Section: Hygroscopicitysupporting

confidence: 56%

Spray drying of liquorice (Glycyrrhiza glabra) extract

Karaaslan

Dalgıç

2012

J Food Sci Technol

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The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

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Section: Hygroscopicitysupporting

confidence: 56%

Spray drying of liquorice (Glycyrrhiza glabra) extract

Karaaslan

Dalgıç

2012

J Food Sci Technol

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“…Tonon et al (2009) claim that maltodextrin reduces the hygroscopicity of dehydrated products because of its low hygroscopicity. The fruit powders obtained through lyophilization from juices and pulps are characterized by high hygroscopicity, which consists in the capacity of the food powder to absorb water from an environment with relative humidity higher than that of equilibrium (Jaya & Das, 2004;Carlos et al, 2005). This characteristic is due to the fact that fruit powders have high contents of soluble solids, which determine the hygroscopic character attributed to the amorphous state of the powder obtained by lyophilization (Canuto et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…These sugars have hydrophilic nature and, along with an amorphous state, may lead to undesirable effects such as high hygroscopicity and tendency to agglomerate at temperatures above the vitreous transition temperature. Hygroscopicity is the capacity of the food powder to absorb water from an environment with relative humidity superior to that of equilibrium (Jaya & Das, 2004;Carlos et al, 2005). The tendency for agglomeration is an effect attributed to the absorption of water on the surface of the particles, forming a saturated solution, thus making particles sticky and able to form hydrogen bridges, causing the phenomenon of caking .…”

Section: Introductionmentioning

confidence: 99%

Hygroscopic behavior of lyophilized acerola pulp powder

Ribeiro

Costa

Afonso

2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TPowder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 °C. According to the results, the obtained powder showed hygroscopicity of 5.96 g of absorbed water 100g -1 of solids, solubility of 95.08% and caking of 14.12%. The BET model showed the best fit to the adsorption isotherms of the acerola pulp powder obtained by lyophilization. The obtained isotherm was of type III, with a "J" shape. There was an inversion of the effect of temperature on the isotherms of acerola powders.Comportamento higroscópico do pó da polpa de acerola liofilizada R E S U M O Produtos em pó são caracterizados pela sua praticidade e vida útil longa; no entanto, os pós de fruta apresentam alta higroscopicidade e tendência à aglomeração devido à sua natureza hidrofílica. As isotermas de equilíbrio higroscópico se aplicam para estudo do potencial de conservação de alimentos desidratados. A acerola, por sua vez, é um fruto rico nutricionalmente e de grande potencial econômico e industrial. O objetivo do presente trabalho foi analisar as isotermas de adsorção do pó de acerola obtido por liofilização e caracterizar o pó obtido a partir de polpa de acerola liofilizada. Foram feitas as análises de higroscopicidade, do grau de caking e da solubilidade. Para representação das isotermas foram utilizados os modelos matemáticos de GAB, BET, Henderson e Oswin nas temperaturas de 25, 35 e 45 °C cujos resultados mostraram que o pó obtido apresentou higroscopicidade de 5,96 g de água absorvida 100g -1 de sólidos, solubilidade de 95,08% e caking de 14,12%. O modelo de BET foi o que melhor se ajustou às isotermas de adsorção do pó de polpa de acerola obtido por liofilização. A isoterma obtida foi do tipo III em formato de "J"; observou-se a ocorrência de uma inversão do efeito da temperatura sobre as isotermas dos pós de acerola.

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“…Inlet air temperature was found to have maximum influence on moisture content followed by maltodextrin concentration. This may be due to generation of high hot air during drying, which might have trapped the moist air that was found in the fed product and it might have reduced the moisture content to a greater extent (Jaya and Das 2004). It was reported that moisture content was decreased by increasing the inlet air temperature during spray drying of encapsulated pandan extract (Loh et al 2005).…”

Section: Moisture Contentmentioning

confidence: 99%

“…This may be due to use of maltodextrin concentration at a lower extent, which might have not reduced the intensity of the bright orange color of the fruit juice slurry. Generally for fruit juice powder to be attractive, only lesser overall color difference value is preferred (Jaya and Das 2004) and therefore it can be obtained by using lesser concentration of maltodextrin during drying process. Decrease in overall color difference value was reported due to use of lower maltodextrin concentration levels during drying of mango fruit juice (Jaya and Das 2004).…”

Section: Moisture Contentmentioning

confidence: 99%

Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

Selvamuthukumaran

Khanum

2012

J Food Sci Technol

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The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5°C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature.

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Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties

Cited by 265 publications

References 15 publications

Spray drying of liquorice (Glycyrrhiza glabra) extract

Spray drying of liquorice (Glycyrrhiza glabra) extract

Hygroscopic behavior of lyophilized acerola pulp powder

Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

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