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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1075-1086
Optimization of spray drying process parameters for production of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder
Ju-Hui Kim1 • Jang H. Kim2 • Jong-Bang Eun1
1 Department of Food Science and Technology, Graduate School of Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju 61186, South Korea 2 School of Family and Consumer Sciences, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID 83843, USA
ABSTRACT
Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 lg GAE/100 g TPC, 404.66 lg CE/ 100 g TFC, and 0.49 bulk density.
KEYWORD
Powder property · Maltodextrin · Physicochemical property · Response surface methodology
Food Science and Biotechnology 2021 ; 30(8): 1075-1086
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