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The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

Paper ID Volume ID Publish Year Pages File Format Full-Text
19121 43045 2013 10 PDF Available
Title
The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract
Abstract

•The effect of drying temperatures and the addition of maltodextrin on the spray drying of sumac extract was investigated.•The addition of maltodextrin increased the pH, L* value, and solubility.•The increase in drying temperature values resulted in a decrease of moisture content, bulk density, and solubility.•The combined effect on the reduction of moisture content, bulk density, and wettability was observed in this investigation.

Sumac (Rhus coriaria L.) is a spice which is obtained by grinding of whole sumac berries. The aim of this study is to survey the feasibility of a spray dried sumac extract process along with the effects of adding maltodextrin (MD) and the effects of the inlet and outlet temperatures of the drying air on the properties of the powdered product obtained from the spray drying of the sumac extract. A pilot scale spray dryer was used for the production of the sumac extract powder. The inlet/outlet air temperatures were adjusted to 160/80, 180/90, and 200/100 °C where outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the sumac extract was measured as 3.5% and adjusted to 10, 15, 20, and 25% (w/w) with the addition of maltodextrin with a Dextrose Equivalence (DE) of 10–12. The obtained powders were analyzed for moisture content, water activity, ash content, pH, colour, total phenolic content, antioxidant activity, bulk density, wettability, solubility, and microstructure.Depending on the analysis of the results, the temperature, maltodextrin, and the interaction between temperature and maltodextrin have an important effect on the performed analysis (P < 0.05) except for the pH value analysis (P > 0.05).

Keywords
Sumac; Spray drying; Maltodextrin; Total phenolic content; Powder properties
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 539–548
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us