Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder
‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phospha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf |
| _version_ | 1825951311640657920 |
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| author | Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah |
| author_facet | Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah |
| author_sort | Pui, Liew Phing |
| collection | UPM |
| description | ‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon
dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0
to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change
in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity. |
| first_indexed | 2024-03-06T10:28:06Z |
| format | Article |
| id | upm.eprints-80487 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:28:06Z |
| publishDate | 2020 |
| publisher | Universiti Putra Malaysia Press |
| record_format | dspace |
| spelling | upm.eprints-804872021-08-17T23:09:41Z http://psasir.upm.edu.my/id/eprint/80487/ Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah ‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity. Universiti Putra Malaysia Press 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf Pui, Liew Phing and Karim, Roselina and Yusof, Yus Aniza and Wong, Chen Wai and Mohd Ghazali, Hasanah (2020) Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder. Pertanika Journal of Tropical Agricultural Science, 43 (4). pp. 621-635. ISSN 1511-3701; ESSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2085-2020 10.47836/pjtas.43.4.15 |
| spellingShingle | Pui, Liew Phing Karim, Roselina Yusof, Yus Aniza Wong, Chen Wai Mohd Ghazali, Hasanah Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title | Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title_full | Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title_fullStr | Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title_full_unstemmed | Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title_short | Anti-caking agent effects on the properties of spray-dried ‘Cempedak’ fruit powder |
| title_sort | anti caking agent effects on the properties of spray dried cempedak fruit powder |
| url | http://psasir.upm.edu.my/id/eprint/80487/1/CEMPEDAK.pdf |
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