Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of Sapodilla (Manilkara zapota) powder

Chong S. Y., . and Wong C. W., . Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of Sapodilla (Manilkara zapota) powder. pp. 2543-2548. ISSN 2231-7546

The effects of inlet temperatures of 140 160 180 200 and 220C and maltodextrin (DE10-12) concentrations at 10 20 30 40 and 50 (w/v) on the total phenolic content (TPC) and colour profile of spray dried Sapodilla powders were studied. The colour profiles and TPC of the sapodilla powder produced were measured using a Hunter Laboratory Calorimeter (L a and b ) and Folin-Ciocalteu method respectively. TPC of powders were significantly affected by the inlet temperature. However an increase in the concentration of maltodextrin from 20 to 50 (w/v) did not significantly affect the adjusted TPC. A slight decreased in adjusted TPC when maltodextrin concentration increased from 10 to 20 (w/v). An increase in drying temperature did not significantly affect the a (greenness to redness) and b (blueness to yellowness) values. Spray dried Sapodilla powder slightly lost its L (lightness) when inlet temperature increased from 200 to 220C. Higher concentrations of maltodextrin resulted in lower a and b values. L increased significantly when the addition of maltodextrion increased from 10 to 20 (w/v). Spray dried Sapodilla powder added with 20 or 30 (w/v) maltodextrin and processed at 200C inlet temperature shows acceptable colour and TPC.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(36).p...

Abstract

The effects of inlet temperatures of 140 160 180 200 and 220C and maltodextrin (DE10-12) concentrations at 10 20 30 40 and 50 (w/v) on the total phenolic content (TPC) and colour profile of spray dried Sapodilla powders were studied. The colour profiles and TPC of the sapodilla powder produced were measured using a Hunter Laboratory Calorimeter (L a and b ) and Folin-Ciocalteu method respectively. TPC of powders were significantly affected by the inlet temperature. However an increase in the concentration of maltodextrin from 20 to 50 (w/v) did not significantly affect the adjusted TPC. A slight decreased in adjusted TPC when maltodextrin concentration increased from 10 to 20 (w/v). An increase in drying temperature did not significantly affect the a (greenness to redness) and b (blueness to yellowness) values. Spray dried Sapodilla powder slightly lost its L (lightness) when inlet temperature increased from 200 to 220C. Higher concentrations of maltodextrin resulted in lower a and b values. L increased significantly when the addition of maltodextrion increased from 10 to 20 (w/v). Spray dried Sapodilla powder added with 20 or 30 (w/v) maltodextrin and processed at 200C inlet temperature shows acceptable colour and TPC.

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Item Type:	Article
AGROVOC Term:	Manilkara
AGROVOC Term:	Manilkara zapota
AGROVOC Term:	Sapotaceae
AGROVOC Term:	Powders
AGROVOC Term:	Spray drying
AGROVOC Term:	Chemical composition
AGROVOC Term:	Filtration
AGROVOC Term:	Absorbance
AGROVOC Term:	Gallic acid
AGROVOC Term:	Measurement
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:29
URI:	http://webagris.upm.edu.my/id/eprint/23918

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