Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume 10, Issue 2, Pages 350-356Publisher
SPRINGER
DOI: 10.1007/s11694-016-9313-4
Keywords
Honey; Spray drying; Antioxidant activity; Gum arabic; T-g
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The research studied the effect of gum arabic concentration at 35, 40 and 45 % with inlet temperatures of 160, 170 and 180 degrees C on the physico-chemical, functional and thermal properties of honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract, wherein other parameters like concentration of aonla extract (8 %), basil extract (6 %) and feed rate (0.11 mL/s) were kept as constant. Powder recovery and glass transition temperature (T-g) showed significant increase with the increase in inlet temperatures. On the other hand hygroscopicity, tapped density, total phenolic content, antioxidant activity and vitamin C content showed inverse response to the increase in inlet temperatures. However powder recovery, T-g, total phenolic content, antioxidant activity and vitamin C content increased with the increase in concentration of gum arabic. On the basis of obtained results it can be concluded that honey powder with the concentration of 45 % gum arabic at 170 degrees C inlet temperature was found to be less hygroscopic with better powder recovery and overwhelming antioxidant properties.
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