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Effects of Spray Drying Process on Quality of Mulberry-Honey Mixed Powder |
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| รหัสดีโอไอ | |
| Creator | 1. Pilairuk Intipunya 2. Tanakij Thamee |
| Title | Effects of Spray Drying Process on Quality of Mulberry-Honey Mixed Powder |
| Publisher | Department of Agriculture |
| Publication Year | 2557 |
| Journal Title | Thai Agricultural Research Journal |
| Journal Vol. | 32 |
| Journal No. | 2 |
| Page no. | 139-153 |
| Keyword | มอลโตเดกซ์ตริน, อุณหภูมิการอบแห้ง, น้ำหม่อนผสมน้ำผึ้ง, การทำแห้งแบบพ่นฝอย, maltodextrin, dryingtemperature, mulberry-honey mixed juice, spray drying |
| URL Website | http://at.doa.go.th/journal |
| Website title | Thai Agricultural Research Journal |
| ISSN | 0125-8389 |
| Abstract | Mulberry-honey mixed juice is not easy for spray drying because it is rich in sugarand organic acids. These low molecular weight components cause stickiness problemduring drying. The aims of this research were to study the feasibility of drying mulberryhoneymixed juice using a spray dryer, effects of maltodextrin addition and dryingtemperature on the quality of the mixed juice powder. Powder?s quality changes duringstorage were also investigated. The experiment was conducted at Faculty of Agro-Industry,Chiang Mai University during April to September 2013. Spray drying of the mixedjuice was conducted at three levels of solids in the mixed juice:maltodextrin ratio (1.0:1.1,1.0:1.2 and 1.0:1.3) and three drying air temperatures (150, 160 and 170 oC) using acomplete randomized design. It was found that by increasing the amount of maltodextrin,production yield increased. Moisture content and aw decreased, whereas moistureabsorption increased. The suitable ratio of solids in mixed juice : maltodextrin was 1.0:1.3.Increased ofdrying air temperature expanded production yield but decreased moisturecontent and aw. Increasing drying air temperature also affected water absorption, solubilityand dispersibility of the powder. Drying at 170 oC gave the highest yield of 24.92+0.57%and moisture content of 2.85+๑0.09%. Reconstituted mulberry-honey mixed juicecontained insignificantly lower total phenolic compound, total sugar and radicalscavenging ability (p>0.05). Sensory acceptance scores for all attributes were not significantly different when compared between the reconstituted and freshly mixed samples. The sensory scores for the reconstituted sample ranged between ?like? to ?moderately like?. The quality ofmulberry-honey mixed powder, vacuum packed in laminated aluminum bag stored at room temperature (28+3 oC) and 4 oC were insignificant (p>0.05) and safe from microorganisms after 12 weeks storage. |
