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Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content

The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90°C water for 60 minutes. Solids were filtered off, extract was c...

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Main Authors:	Susantikarn, P., Donlao, N.
Format:	Journal Contribution
Language:	English
Published:	2018
Subjects:	Tea Spray drying Temperature Maltodextrins Phenolic content Water activity Solubility Hygroscopicity Moisture content
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/14638
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spelling	oai:http:--agris.upm.edu.my:0-14638Optimization of green tea extracts spray drying as affected by temperature and maltodextrin contentSusantikarn, P.Donlao, N.TeaSpray dryingTemperatureMaltodextrinsPhenolic contentWater activitySolubilityHygroscopicityMoisture contentThe optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90°C water for 60 minutes. Solids were filtered off, extract was concentrated to obtain solution containing 10% total solid using a vacuum evaporator. The concentrated extract was then mixed with maltodextrin at a ratio of 3, 5 and 7% (w/v), respectively. The solutions were subjected to spray drying at 170, 190 and 210°C, with 80°C outlet temperature. The tea powder were collected and kept in aluminum foil bags for analysis. The results revealed that moisture content and total phenolic content of samples were varied in the range of 4.40-4.87% and 14.78-20.37%, respectively. Water activity, solubility, hygroscopicity and bulk density of the samples were varied in the range of 0.21-0.29, 94.76-98.53%, 8.61-13.72% and 0.36-0.48 g/ml, respectively. Color value of tea powder ( L *, a and b) are 30.31-32.84, 1.89-2.59 and 8.61-9.62, respectively. Based on the results it was suggested that spray drying at 210°C with 3% maltodextrin content was produced good properties of green tea powder.2018-07-18T08:34:03Z2018-07-18T08:34:03Z2016Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 23 (3), p. 1327-13312231-7546http://agris.upm.edu.my:8080/dspace/handle/0/14638MY2018050750enhttp://www.ifrj.upm.edu.my/23%20(03)%202016/(58).pdfhttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Tea Spray drying Temperature Maltodextrins Phenolic content Water activity Solubility Hygroscopicity Moisture content
spellingShingle	Tea Spray drying Temperature Maltodextrins Phenolic content Water activity Solubility Hygroscopicity Moisture content Susantikarn, P. Donlao, N. Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
description	The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90°C water for 60 minutes. Solids were filtered off, extract was concentrated to obtain solution containing 10% total solid using a vacuum evaporator. The concentrated extract was then mixed with maltodextrin at a ratio of 3, 5 and 7% (w/v), respectively. The solutions were subjected to spray drying at 170, 190 and 210°C, with 80°C outlet temperature. The tea powder were collected and kept in aluminum foil bags for analysis. The results revealed that moisture content and total phenolic content of samples were varied in the range of 4.40-4.87% and 14.78-20.37%, respectively. Water activity, solubility, hygroscopicity and bulk density of the samples were varied in the range of 0.21-0.29, 94.76-98.53%, 8.61-13.72% and 0.36-0.48 g/ml, respectively. Color value of tea powder ( L *, a and b) are 30.31-32.84, 1.89-2.59 and 8.61-9.62, respectively. Based on the results it was suggested that spray drying at 210°C with 3% maltodextrin content was produced good properties of green tea powder.
format	Journal Contribution
author	Susantikarn, P. Donlao, N.
author_facet	Susantikarn, P. Donlao, N.
author_sort	Susantikarn, P.
title	Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
title_short	Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
title_full	Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
title_fullStr	Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
title_full_unstemmed	Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
title_sort	optimization of green tea extracts spray drying as affected by temperature and maltodextrin content
publishDate	2018
url	http://agris.upm.edu.my:8080/dspace/handle/0/14638
_version_	1819284978788204544
score	13.4562235

Optimization of green tea extracts spray drying as affected by temperature and maltodextrin content

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