Effects of Maltodextrin and Inlet Air Temperature on Quality of Spray-Dried Mangosteen Powder
Keywords:
Spray Drying, Mangosteen, Powder, Maltodextrin, Inlet Air TemperatureAbstract
The objective of this research was to study the effects of maltodextrin (25, 30 and 35%) and inlet air temperature (150, 160 and 170 °C) on product yield and some physical characteristics of spray-dried mangosteen powder. Product yield increased with increasing content of maltodextrin and temperature. Powder moisture contents were lower than 6.35%. Maltodextrin concentration had a significant (p<0.05) effect on all of the responses. With an increase in maltodextrin concentration, powder yield, moisture content, glass transition temperature and a* value increased, while hygroscopicity and L* value decreased. Inlet air temperature significantly (p<0.05) affected only moisture content, color and morphology of the powder. Higher temperatures led to higher a* and b* values. Based on scanning electron microscopic images, powders produced with 25% maltodextrin were spherical with varying sizes. At higher concentrations of maltodextrin, higher degrees of shrinkage were noted. Powders dried at higher inlet air temperatures exhibited relatively larger agglomerating form than those dried at lower temperatures. Using 35% maltodextrin and inlet air temperature of 150 °C led to powder with the most desirable characteristics, in terms of yield (29.7%), hygroscopicity (0.025 g/100g) and glass transition temperature (37.6 °C).
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