Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder
‘Cempedak’ (Artocarpus integer) is an aromatic fruit that looks similar to jackfruit. Response surface methodology was used to optimize the spray-drying process to produce ‘cempedak’ fruit powder, with inlet air temperature (140–180 °C) and maltodextrin (DE 10) concentrations (5–15% w/w) as independ...
| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Springer
2020
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| Acesso em linha: | http://psasir.upm.edu.my/id/eprint/87015/1/Optimization%20of%20spray-drying%20parameters%20for%20the%20production.pdf |
| _version_ | 1825952303703654400 |
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| author | Pui, Liew Phing Karim, R. Yusof, Y. A. Wong, C. W. Ghazali, H. M. |
| author_facet | Pui, Liew Phing Karim, R. Yusof, Y. A. Wong, C. W. Ghazali, H. M. |
| author_sort | Pui, Liew Phing |
| collection | UPM |
| description | ‘Cempedak’ (Artocarpus integer) is an aromatic fruit that looks similar to jackfruit. Response surface methodology was used to optimize the spray-drying process to produce ‘cempedak’ fruit powder, with inlet air temperature (140–180 °C) and maltodextrin (DE 10) concentrations (5–15% w/w) as independent variables. Statistical analysis revealed that these variables significantly affected process yield, moisture content, water activity, hygroscopicity, L* value of powder and carotenoid content. Inlet air temperature had a negative correlation with all significant variables. At the same time, maltodextrin concentration was found to be positively correlated with all significant powder variables except process yield and moisture content. The recommended optimum spray-drying conditions for drying ‘cempedak’ juice were inlet air temperature and maltodextrin concentration of 160 °C and 15% (w/w), respectively. Under optimized spray-drying conditions, the yield of ‘cempedak’ powder was 60.5%, with moisture content, water activity, hygroscopicity and carotenoid content of 6.07%, 0.22, 25.8 g/100 g and 1.00 mg/g, respectively. |
| first_indexed | 2024-03-06T10:42:55Z |
| format | Article |
| id | upm.eprints-87015 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:42:55Z |
| publishDate | 2020 |
| publisher | Springer |
| record_format | dspace |
| spelling | upm.eprints-870152022-01-10T08:35:09Z http://psasir.upm.edu.my/id/eprint/87015/ Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder Pui, Liew Phing Karim, R. Yusof, Y. A. Wong, C. W. Ghazali, H. M. ‘Cempedak’ (Artocarpus integer) is an aromatic fruit that looks similar to jackfruit. Response surface methodology was used to optimize the spray-drying process to produce ‘cempedak’ fruit powder, with inlet air temperature (140–180 °C) and maltodextrin (DE 10) concentrations (5–15% w/w) as independent variables. Statistical analysis revealed that these variables significantly affected process yield, moisture content, water activity, hygroscopicity, L* value of powder and carotenoid content. Inlet air temperature had a negative correlation with all significant variables. At the same time, maltodextrin concentration was found to be positively correlated with all significant powder variables except process yield and moisture content. The recommended optimum spray-drying conditions for drying ‘cempedak’ juice were inlet air temperature and maltodextrin concentration of 160 °C and 15% (w/w), respectively. Under optimized spray-drying conditions, the yield of ‘cempedak’ powder was 60.5%, with moisture content, water activity, hygroscopicity and carotenoid content of 6.07%, 0.22, 25.8 g/100 g and 1.00 mg/g, respectively. Springer 2020-07-23 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/87015/1/Optimization%20of%20spray-drying%20parameters%20for%20the%20production.pdf Pui, Liew Phing and Karim, R. and Yusof, Y. A. and Wong, C. W. and Ghazali, H. M. (2020) Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder. Journal of Food Measurement and Characterization, 14 (12). 3238 - 3249. ISSN 2193-4126; ESSN: 2193-4134 https://link.springer.com/article/10.1007/s11694-020-00565-3 10.1007/s11694-020-00565-3 |
| spellingShingle | Pui, Liew Phing Karim, R. Yusof, Y. A. Wong, C. W. Ghazali, H. M. Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title | Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title_full | Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title_fullStr | Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title_full_unstemmed | Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title_short | Optimization of spray-drying parameters for the production of ‘Cempedak’ (Artocarpus integer) fruit powder |
| title_sort | optimization of spray drying parameters for the production of cempedak artocarpus integer fruit powder |
| url | http://psasir.upm.edu.my/id/eprint/87015/1/Optimization%20of%20spray-drying%20parameters%20for%20the%20production.pdf |
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