Physicochemical Characteristics of Date Powder Produced in a Pilot-Scale Spray Dryer

Date fruit is a good source of bioactive compounds and natural sugar. It has the potential to be utilized as a substitute for added sugar. Although several forms of datessuch as fresh dates, date paste, and date syrupare available in the market and used for different applications, free-flow date powder would be highly beneficial in improving shelf-life, ease of handling, and blendability with various foods prepared domestically and in industry. The objective of this study was to produce date powder in a pilot-scale spray dryer and determine its physicochemical qualities. Date powder was produced at eight processing conditions (2 carrier agents (maltodextrin (MD) and gum arabic (GA)x2 inlet air temperature (150 degrees C and 170 degrees C)x2 feedstock flow rates (25ml/min and 40ml/min)). To the carrier agent was added at 0.4kg per 1.0kg of date fruits (dry weight basis), and the feedstock to the spray dryer was prepared at 20% concentration. Date powder was obtained in all eight treatments. Color (L*a*b* values), moisture content, bulk density, wettability, solubility index, hygroscopicity, microstructure analysis (using scanning electron microscope (SEM)), and total phenolic compounds were determined for the spray-dried date powder. The physicochemical characteristics of date powder varied significantly with respect to the processing conditions. Although physical properties of date powder were significantly affected by the carrier agent, there was no difference in total phenolic compounds between date powders produced with MD and GA. An SEM study revealed that date powder produced with MD had smooth, regular-shaped spherical particles but with severe agglomeration. Date powder with GA had relatively smaller particles of irregular sphere with dented surfaces.