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The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder

Tamarind pulp with varying levels of added maltodextrin was foam-mat dried to improve the stability of the tamarind and to study consumer acceptance and attitudes towards the tamarind powder. Tamarind foam-mats were prepared using hydroxypropyl methycellulose (HPMC) as a foaming agent and maltodextr...

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Main Authors:	Ekpong, A., Phomkong, W., Onsaard, E.
Format:	Journal Contribution
Language:	English
Published:	2018
Subjects:	Tamarindus indica Tamarind Powders Maltodextrins Moisture content Acidity Drying Temperature Food processing Food production
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/14495
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spelling	oai:http:--agris.upm.edu.my:0-14495The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powderEkpong, A.Phomkong, W.Onsaard, E.Tamarindus indicaTamarindPowdersMaltodextrinsMoisture contentAcidityDryingTemperatureFood processingFood productionTamarind pulp with varying levels of added maltodextrin was foam-mat dried to improve the stability of the tamarind and to study consumer acceptance and attitudes towards the tamarind powder. Tamarind foam-mats were prepared using hydroxypropyl methycellulose (HPMC) as a foaming agent and maltodextrin at either 0%, 5%, 10%, or 15% as a drying aid. The resulting mixtures were foamed and dried at either 55OC, 60OC, or 70OC. Increasing the maltodextrin content resulted in a lighter colour, with a decrease in redness and yellowness. Also the pH increased and the total acidity decreased with increasing maltodextrin. Dispersibility of the tamarind powder was improved by adding maltodextrin. A consumer test (n = 114) found increasing the amount of added maltodextrin also improved the overall acceptance score. The sample with 15% maltodextrin added, then dried at 70OC had the highest overall acceptance score. Investigation into the buying behaviour of the consumers found participants would consider purchasing the tamarind powder if the price range was USD 0.16-0.19 per 10 g (c.a. 5-6 Baht). Moreover, the product being approved by the Food Standard Institute was the most important variable affecting buying decisions, with secondary considerations being product characteristics such as colour, odour and taste. The consumers suggested that the tamarind powder could replace tamarind pulp for cooking; be used as an instant juice powder; added to Thai curry paste, or; used as an ingredient in cosmetics.2018-07-11T02:37:12Z2018-07-11T02:37:12Z2016Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 23 (1), p. 300-3082231-7546http://agris.upm.edu.my:8080/dspace/handle/0/14495MY2018050607enhttp://www.ifrj.upm.edu.my/23%20(01)%202016/(44).pdfhttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Tamarindus indica Tamarind Powders Maltodextrins Moisture content Acidity Drying Temperature Food processing Food production
spellingShingle	Tamarindus indica Tamarind Powders Maltodextrins Moisture content Acidity Drying Temperature Food processing Food production Ekpong, A. Phomkong, W. Onsaard, E. The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
description	Tamarind pulp with varying levels of added maltodextrin was foam-mat dried to improve the stability of the tamarind and to study consumer acceptance and attitudes towards the tamarind powder. Tamarind foam-mats were prepared using hydroxypropyl methycellulose (HPMC) as a foaming agent and maltodextrin at either 0%, 5%, 10%, or 15% as a drying aid. The resulting mixtures were foamed and dried at either 55OC, 60OC, or 70OC. Increasing the maltodextrin content resulted in a lighter colour, with a decrease in redness and yellowness. Also the pH increased and the total acidity decreased with increasing maltodextrin. Dispersibility of the tamarind powder was improved by adding maltodextrin. A consumer test (n = 114) found increasing the amount of added maltodextrin also improved the overall acceptance score. The sample with 15% maltodextrin added, then dried at 70OC had the highest overall acceptance score. Investigation into the buying behaviour of the consumers found participants would consider purchasing the tamarind powder if the price range was USD 0.16-0.19 per 10 g (c.a. 5-6 Baht). Moreover, the product being approved by the Food Standard Institute was the most important variable affecting buying decisions, with secondary considerations being product characteristics such as colour, odour and taste. The consumers suggested that the tamarind powder could replace tamarind pulp for cooking; be used as an instant juice powder; added to Thai curry paste, or; used as an ingredient in cosmetics.
format	Journal Contribution
author	Ekpong, A. Phomkong, W. Onsaard, E.
author_facet	Ekpong, A. Phomkong, W. Onsaard, E.
author_sort	Ekpong, A.
title	The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
title_short	The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
title_full	The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
title_fullStr	The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
title_full_unstemmed	The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
title_sort	effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder
publishDate	2018
url	http://agris.upm.edu.my:8080/dspace/handle/0/14495
_version_	1819284899123691520
score	13.4562235

The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder

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