Journal
JOURNAL OF FOOD ENGINEERING
Volume 98, Issue 3, Pages 385-392Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.01.016
Keywords
Carotenoids; Spray drying; Gac aril; Gac powder; Antioxidant activity
Categories
Funding
- Australian Aid program
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Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of this material has not been successful and malto dextrin is considered as a suitable drying aid to preserve its colour and antioxidant properties. This paper reports the effects of inlet drying air temperature (120, 140, 160, 180 and 200 degrees C) and maltodextrin addition (10%, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder. Moisture content and bulk density, colour characteristics, total carotenoid content (TCC), encapsulation efficiency and total antioxidant activity (TAA) were significantly affected by maltodextrin concentration and the inlet air temperatures. However, pH, a(w) and water solubility index were not significantly influenced by the spray drying conditions. Overall, a good quality Gac powder in terms of colour, TCC and TAA can be produced by spray-drying at inlet temperature of 120 degrees C and adding maltodextrin concentration at 10% w/v. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.
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