Anti-caking agent effects on the properties of spray-dried cempedak fruit powder

Chen Wai Wong, . and Roselina Karim, . and Hasanah Mohd Ghazali, . and Liew Phing Pui, . and Yus Aniza Yusof, . Anti-caking agent effects on the properties of spray-dried cempedak fruit powder. pp. 621-635. ISSN 1511-3701

Cempedak fruit an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However the spray-dried powder that was obtained had a high tendency to cake. Hence three different anti-caking agents (calcium silicate silicon dioxide and calcium phosphate) were added separately at a concentration of 1.5 (w/w). It was found that calcium phosphate (1.5 w/w) yielded cempedak fruit powder with lowest moisture content water activity hygroscopicity and caking (change in cake height ratio) with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00 w/w) was then applied in the production of spray-dried powder. With increase of calcium phosphate addition from 0 to 0.66 the moisture content water activity hygroscopicity cake height ratio of cempedak powder decreased with no significant decrease with further addition. Calcium phosphate (0.66 w/w) yielded powder with the best properties: lowest moisture content (4.65) water activity (0.18) hygroscopicity (22.0) and change in cake height ratio (0.17). In addition there was a minimal change in color of its reconstituted powder with a slight change in viscosity.

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Abstract

Cempedak fruit an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However the spray-dried powder that was obtained had a high tendency to cake. Hence three different anti-caking agents (calcium silicate silicon dioxide and calcium phosphate) were added separately at a concentration of 1.5 (w/w). It was found that calcium phosphate (1.5 w/w) yielded cempedak fruit powder with lowest moisture content water activity hygroscopicity and caking (change in cake height ratio) with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00 w/w) was then applied in the production of spray-dried powder. With increase of calcium phosphate addition from 0 to 0.66 the moisture content water activity hygroscopicity cake height ratio of cempedak powder decreased with no significant decrease with further addition. Calcium phosphate (0.66 w/w) yielded powder with the best properties: lowest moisture content (4.65) water activity (0.18) hygroscopicity (22.0) and change in cake height ratio (0.17). In addition there was a minimal change in color of its reconstituted powder with a slight change in viscosity.

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Item Type:	Article
AGROVOC Term:	Artocarpus integer
AGROVOC Term:	Fruits
AGROVOC Term:	Powders
AGROVOC Term:	Spray drying
AGROVOC Term:	Anticaking agents
AGROVOC Term:	Calcium phosphates
AGROVOC Term:	Moisture content
AGROVOC Term:	Water activity
AGROVOC Term:	Hygroscopicity
AGROVOC Term:	Caking
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9548

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