TY  - GEN
T1  - Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of Sapodilla (Manilkara zapota) powder
A1  - Chong, S. Y.
LA  - English
YR  - 2019
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-16100
AB  - The effects of inlet temperatures of 140, 160, 180, 200 and 220ºC and maltodextrin (DE10-12) concentrations at 10, 20, 30, 40 and 50% (w/v) on the total phenolic content (TPC) and colour profile of spray dried Sapodilla powders were studied. The colour profiles and TPC of the sapodilla powder produced were measured using a Hunter Laboratory Calorimeter (L* , a* and b* ) and Folin-Ciocalteu method, respectively. TPC of powders were significantly affected by the inlet temperature. However, an increase in the concentration of maltodextrin from 20 to 50% (w/v) did not significantly affect the adjusted TPC. A slight decreased in adjusted TPC when maltodextrin concentration increased from 10 to 20% (w/v). An increase in drying temperature did not significantly affect the a* (greenness to redness) and b* (blueness to yellowness) values. Spray dried Sapodilla powder slightly lost its L* (lightness) when inlet temperature increased from 200 to 220ºC. Higher concentrations of maltodextrin resulted in lower a* and b* values. L* increased significantly when the addition of maltodextrion increased from 10 to 20% (w/v). Spray dried Sapodilla powder added with 20 or 30% (w/v) maltodextrin and processed at 200ºC inlet temperature shows acceptable colour and TPC.
KW  - Manilkara
KW  - Manilkara zapota
KW  - Sapotaceae
KW  - Powders
KW  - Spray drying
KW  - Chemical composition
KW  - Filtration
KW  - Absorbance
KW  - Gallic acid
KW  - Measurement
KW  - Temperature
KW  - Maltodextrins
KW  - Color
KW  - Sapodilla
KW  - Phenolic content
ER  -