Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content

Susantikarn P., . and Donlao N., . Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content. pp. 1327-1331. ISSN 2231-7546

The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90C water for 60 minutes. Solids were filtered off extract was concentrated to obtain solution containing 10 total solid using a vacuum evaporator. The concentrated extract was then mixed with maltodextrin at a ratio of 3 5 and 7 (w/v) respectively. The solutions were subjected to spray drying at 170 190 and 210C with 80C outlet temperature. The tea powder were collected and kept in aluminum foil bags for analysis. The results revealed that moisture content and total phenolic content of samples were varied in the range of 4.40-4.87 and 14.78-20.37 respectively. Water activity solubility hygroscopicity and bulk density of the samples were varied in the range of 0.21-0.29 94.76-98.53 8.61-13.72 and 0.36-0.48 g/ml respectively. Color value of tea powder ( L a and b) are 30.31-32.84 1.89-2.59 and 8.61-9.62 respectively. Based on the results it was suggested that spray drying at 210C with 3 maltodextrin content was produced good properties of green tea powder.

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Abstract

The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90C water for 60 minutes. Solids were filtered off extract was concentrated to obtain solution containing 10 total solid using a vacuum evaporator. The concentrated extract was then mixed with maltodextrin at a ratio of 3 5 and 7 (w/v) respectively. The solutions were subjected to spray drying at 170 190 and 210C with 80C outlet temperature. The tea powder were collected and kept in aluminum foil bags for analysis. The results revealed that moisture content and total phenolic content of samples were varied in the range of 4.40-4.87 and 14.78-20.37 respectively. Water activity solubility hygroscopicity and bulk density of the samples were varied in the range of 0.21-0.29 94.76-98.53 8.61-13.72 and 0.36-0.48 g/ml respectively. Color value of tea powder ( L a and b) are 30.31-32.84 1.89-2.59 and 8.61-9.62 respectively. Based on the results it was suggested that spray drying at 210C with 3 maltodextrin content was produced good properties of green tea powder.

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Item Type:	Article
AGROVOC Term:	Tea
AGROVOC Term:	Spray drying
AGROVOC Term:	Temperature
AGROVOC Term:	Maltodextrins
AGROVOC Term:	Phenolic content
AGROVOC Term:	Water activity
AGROVOC Term:	Solubility
AGROVOC Term:	Hygroscopicity
AGROVOC Term:	Moisture content
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22840

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