期刊
FOOD CHEMISTRY
卷 168, 期 -, 页码 417-422出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.07.065
关键词
Drying carrier; Soy sauce powder; Spray drying; Caking; Stickiness
资金
- National University of Singapore (Suzhou) Research Institute [NUSRI2011-007]
This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying. (C) 2014 Elsevier Ltd. All rights reserved.
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