Study the properties of honey powder produced from spray drying and vacuum drying method

Nurhadi B., . and Andoyo R., . and Mahani, . and Indiarto Rossi, . Study the properties of honey powder produced from spray drying and vacuum drying method. pp. 907-912. ISSN 2231-7546

In this study honey powder produced from vacuum and spray drying method were characterized for their yield chemical and physical properties (moisture content pH total and reducing sugar content sugar composition HMF content DN aw color and glass transition temperature) hygroscopic rate and hygroscopicity and hedonic test. The destruction effect of heating is more prominent on honey powder of vacuum drying than that of spray drying and is markedly reduced by the addition of Arabic gum in both drying methods. The honey powder yield of vacuum drying is higher than that of spray drying (72.985 “ 73.745 versus 9.72 “ 36.596). The addition of arabic gum increase the higroscopicity of the honey powder compared to the addition of maltodextrin. In adition Arabic gum increases the wetability and dispersing time of the honey powder. The panelist indicated their preferences for the honey powder produced by vacuum drying due to its aroma and taste and that the hedonic scale of the honey powder is within the range of neutral to like.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(18)%2...

Abstract

In this study honey powder produced from vacuum and spray drying method were characterized for their yield chemical and physical properties (moisture content pH total and reducing sugar content sugar composition HMF content DN aw color and glass transition temperature) hygroscopic rate and hygroscopicity and hedonic test. The destruction effect of heating is more prominent on honey powder of vacuum drying than that of spray drying and is markedly reduced by the addition of Arabic gum in both drying methods. The honey powder yield of vacuum drying is higher than that of spray drying (72.985 “ 73.745 versus 9.72 “ 36.596). The addition of arabic gum increase the higroscopicity of the honey powder compared to the addition of maltodextrin. In adition Arabic gum increases the wetability and dispersing time of the honey powder. The panelist indicated their preferences for the honey powder produced by vacuum drying due to its aroma and taste and that the hedonic scale of the honey powder is within the range of neutral to like.

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Item Type:	Article
AGROVOC Term:	Food products
AGROVOC Term:	Honey
AGROVOC Term:	Powders
AGROVOC Term:	Processed foods
AGROVOC Term:	Spray drying
AGROVOC Term:	Vacuum drying
AGROVOC Term:	Moisture content
AGROVOC Term:	Physical properties
AGROVOC Term:	Chemical composition
AGROVOC Term:	Yields
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22309

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