Effect of drying methods on the quality of powdered cocoa pulp juice

Hii C.L., . and Chin H.H., . and Jinap S., . (2006) Effect of drying methods on the quality of powdered cocoa pulp juice. [Proceedings Paper]

Effect of drying methods spray and freeze drying on the physicochemical properties of the powdered cocoa pulp juices and sensory quality of the reconstituted juices were investigated. Cocoa pulp juice with added sugar and maltodextrin total soluble solid TSS: 34Brix 241C were dried respectively using Buchi Mini Spray Dryer and Labconco Freeze Drying Unit. Spray drying of cocoa pulp juice was undertaken at inlet temperature of 120C with the feeding rate of 3.37g/ minute whereas freez-dried condition was at the temperature of -37C under vacuum of 133x10-3 Mpa. The produced powders were evaluated with respect to water activity color index L a b and pH. To access the organoleptic properties of spray and freeze-dried powders reconstituted juices ratio juice powder to water of 1:10 were prepared and evaluated by 20 panelist in terms of color odor cocoa pulp flavor sweetness sourness and overall acceptability using 9-point hedonic scale. Result showed that cocoa pulp juice powder produced via freeze drying was apparently more yellowish in color L108.65 b7.07 compared to spray-dried powder L118.21 b3.21. The pH 3.15 and water activity 0.170 of spray-dried cocoa pulp juice was significantly lower p0.05 than the freeze-dried cocoa pulp juice viz. 3.35 and 0.245 respectively. Nevertheless changes in the aforementioned properties were not affecting the organoleptic properties of their reconstituted juice. The panelist equally preferred both reconstituted juices.

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Abstract

Effect of drying methods spray and freeze drying on the physicochemical properties of the powdered cocoa pulp juices and sensory quality of the reconstituted juices were investigated. Cocoa pulp juice with added sugar and maltodextrin total soluble solid TSS: 34Brix 241C were dried respectively using Buchi Mini Spray Dryer and Labconco Freeze Drying Unit. Spray drying of cocoa pulp juice was undertaken at inlet temperature of 120C with the feeding rate of 3.37g/ minute whereas freez-dried condition was at the temperature of -37C under vacuum of 133x10-3 Mpa. The produced powders were evaluated with respect to water activity color index L a b and pH. To access the organoleptic properties of spray and freeze-dried powders reconstituted juices ratio juice powder to water of 1:10 were prepared and evaluated by 20 panelist in terms of color odor cocoa pulp flavor sweetness sourness and overall acceptability using 9-point hedonic scale. Result showed that cocoa pulp juice powder produced via freeze drying was apparently more yellowish in color L108.65 b7.07 compared to spray-dried powder L118.21 b3.21. The pH 3.15 and water activity 0.170 of spray-dried cocoa pulp juice was significantly lower p0.05 than the freeze-dried cocoa pulp juice viz. 3.35 and 0.245 respectively. Nevertheless changes in the aforementioned properties were not affecting the organoleptic properties of their reconstituted juice. The panelist equally preferred both reconstituted juices.

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Item Type:	Proceedings Paper
Additional Information:	1 ill. 1 table 11 ref.
AGROVOC Term:	THEOBROMA CACAO
AGROVOC Term:	PULP
AGROVOC Term:	WATER DEPLETION
AGROVOC Term:	FREEZE DRYING
AGROVOC Term:	SPRAY DRYING
AGROVOC Term:	ORGANOLEPTIC PROPERTIES
AGROVOC Term:	JUICINESS
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:26
URI:	http://webagris.upm.edu.my/id/eprint/15562

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