scholarly journals Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 139 ◽  
Author(s):  
Karen Alissa ◽  
Yu-Chi Hung ◽  
Chih Yao Hou ◽  
GiGi Chin Wen Lim ◽  
Jhih-Ying Ciou
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
B Value ◽  
Seed Extract ◽  
Persea Americana ◽  
A Value ◽  
L Value ◽  
Drying Technology ◽  
Spray Dried ◽  
Avocado Seed

Avocado (Persea Americana Mill.) generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46–35.47%, moisture content ranges from 7.18–7.96%, water activity ranges from 0.27–0.34, solubility ranges from 55.50–79.67 seconds, L* value ranges from 38.38–41.05, a* value ranges from 6.20–7.25, and b* value ranges from 13.33–15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and b*value, as well as a decrease in moisture, water activity, and L* value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

Evaluation of Color Changes of Different Resin Cements in Feldspathic Ceramic Crowns After Accelerated Aging: An In Vitro Research

2021 ◽  
pp. 232020682110443
Author(s):  
Murat Eskitaşçıoğlu ◽  
Mehmet Şerif Akdeniz ◽  
Beyza Ünalan Değirmenci
Keyword(s):  
Color Change ◽  
Accelerated Aging ◽  
B Value ◽  
Resin Cements ◽  
Color Changes ◽  
A Value ◽  
L Value ◽  
Ceramic Crowns ◽  
The Times

Aims: To evaluate the color changes that occur after accelerated aging in feldspathic ceramic crowns cemented with three different dual-cured resin cements. Materials and Methods: For each of the A2-colored RelyX U200, G-CEM LinkForce, and Panavia V5 cement groups, 45 dies from A2-colored zirconia blocks and 45 crowns from CEREC blocks were prepared. Color measurements after 24 h of cementation (T1) and after cycles of aging of 1750 (T2), 3500 (T3), and 7000 (T4) in the thermal cycle device were made using SpectroShade Micro device. The coordinates of the color were used L*, a*, and b* as base and the color change was calculated with ∆ E00 in determining the color. One-way analysis of variance test was used to compare the times in terms of ∆ L*, ∆ a*, and ∆ b* values. Results: It was found that ∆ L* value decreased significantly in period of the T2, T3, and T4 times compared to T1 in all groups ( P < .05), whereas the change between period of T2, T3, and T4 times was not significant ( P > .05). The ∆ a* value increased significantly in the period of T3 and T4 times compared to T1 in the only G-CEM LinkForce group, whereas the ∆ b* value increased significantly in the period of T4 time compared to T1 in the only Panavia V5 group. The changes in ∆ E00 values, which were observed in all period of times, were found to be between 0.43 and 1.04, 0.43 and 1.43, and 0.40 and 0.97 in RelyX U200, G-CEM LinkForce, and Panavia V5 groups, respectively. Conclusion: After accelerated aging, it was found that the color of all cements became darker and the G-CEM LinkForce group turned red and the Panavia V5 group turned yellow. However, it was found that the color changes that occurred were within clinically acceptable visible levels.

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

scholarly journals Uji efek ekstrak biji alpukat (Persea americana Mill.) terhadap kadar kolesterol total pada tikus wistar (Rattus norvegicus)

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Abraham T. Suhendra ◽  
Henoch Awaloei ◽  
Jane Wuisan
Keyword(s):  
Traditional Medicine ◽  
Wistar Rats ◽  
Seed Extract ◽  
Persea Americana ◽  
Blood Cholesterol ◽  
Control Group ◽  
Tropical Country ◽  
Total Blood ◽  
Total Blood Cholesterol ◽  
Avocado Seed

Abstract: Indonesia is a tropical country that has more than 1,000 kinds of medicinal plants. Medicinal plant is the use of part(s) of plants as ingredients in traditional medicine or synthetic drugs. One of the traditional medicine is avocado. Several studies have concluded that the avocado fruit and leaves can reduce total blood cholesterol levels while the seed is used in Nigeria for treating hypertension. This was an experimental study. Samples consisted of 12 male Wistar rats, divided into 4 groups (3 rats in each group). The treated groups were given propylthiouracil (PTU) for 14 days then the rats were given 125 mg/kg or 250 mg/kg of avocado seed extract for 14 days. The positive control group was given PTU 8 mg/rat for 14 days, followed by simvastatin 0.2 mg for 14 days. The negative control group was only given food and water. The results showed that the average level of total blood cholesterol in Wistar rats after treated with 125 mg/kg and 250 mg/kg avocado seed extract decreased by 18.1% and 31.2%, respectively. Conclusion: Avocado seed extract had an effect in reducing total blood cholesterol of Wistar rats.Keywords: avocado seed, total cholesterol levelAbstrak: Indonesia merupakan salah satu negara tropis yang memiliki banyak tumbuhan dimana lebih dari 1000 tumbuhan tersebut dapat digunakan sebagai tanaman obat. Tanaman obat ialah penggunaan bagian dari tanaman atau tumbuhan sebagai bahan dalam pembuatan obat tradisional maupun obat sintetik. Salah satu tanaman yang digunakan sebagai obat tradisional ialah alpukat. Beberapa penelitian mengenai tanaman alpukat menunjukkan bahwa buah dan daun dari tanaman Alpukat dapat menurunkan total kolesterol dalam darah, sedangkan biji alpukat digunakan di Nigeria sebagai pengobatan untuk hipertensi. Penelitian ini menggunakan metode eksperimental. Sampel ialah 12 ekor tikus Wistar jantan yang dibagi menjadi 4 kelompok (setiap kelompok terdiri dari 3 tikus). Kelompok-kelompok perlakuan diberikan propiltiourasil (PTU) selama 14 hari kemudian diberikan 125 mg/kg atau 250 mg/kg ekstrak biji Alpukat selama 14 hari. Kelompok kontrol positif diberikan PTU selama 14 hari kemudian diberikan simvastatin 0,20 mg/kg selama 14 hari. Kelompok kontrol negatif hanya diberikan pakan dan air. Hasil penelitian memperlihatkan rerata kadar kolesterol total tikus Wistar setelah diberikan 125 mg/kg dan 250 mg/kg ekstrak biji alpukat menurun sebesar 18,1% dan 31,2%. Simpulan: Ekstrak biji Alpukat berefek menurunkan kadar kolesterol total pada tikus Wistar.Kata kunci: biji alpukat, kadar kolesterol total

scholarly journals Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders

2018 ◽  
Author(s):  
Yuchuan Wang ◽  
Ying Cui ◽  
Bo Wang ◽  
Min Zhang
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Milk Powder ◽  
High Quality ◽  
Ultrasonic Atomization ◽  
Atomization Spray ◽  
L Value ◽  
Skimmed Milk ◽  
Spray Dried

Skimmed milk powders (SMP) were produced by ultrasonic atomizing-assisted spray drying (UASD). It was found that UASD can produce high quality SMP (with &lt; 5% moisture content and &lt; 2% insolubility) at lower inlet temperatures (~130℃). The particle size of the UASD-SMP was 10 times smaller (decreased from ~20 µm to 4 µm) than the tranditionally spray-dried SMP and the color appeal of UASD-SMP was also better (L* value increased by &gt; 6 %). Overall, this research shown that UASD can be used to produce small particle size and high quality SMP. Keywords: Skimmed milk powder; ultrasonic atomization; spray dryer; particle size distribution; color  

scholarly journals Efektifitas Antibakteri Krim Ekstrak Etanol Biji Alpukat (persea americana mill.) Terhadap Bakteri Staphylococcus aureus

2021 ◽  
Vol 1 ◽  
pp. 499-508
Author(s):  
Elok Afrinda Iskarimah ◽  
Urmatul Waznah ◽  
W Wirasti ◽  
Dwi Bagus Pambudi
Keyword(s):  
Staphylococcus Aureus ◽  
Statistical Tests ◽  
Chemical Compounds ◽  
Seed Extract ◽  
Persea Americana ◽  
Adhesion Test ◽  
Physical Tests ◽  
The One ◽  
One Way Anova ◽  
Avocado Seed

AbstractInfectious diseases that often occur are infections caused by the Staphylococus aureus bacteria, these bacteria are found on the skin, respiratory tract and digestive tract. The avocado plant (Persea americana Mill.) is a plant whose seeds contain several chemical compounds that can be used as antibacterial agents. The purpose of this study was to determine the antibacterial effectiveness of the avocado seed extract cream (Persea americana Mill.) Against the growth of Staphylococus aureus. Test the inhibition of bacteria using the well method. The extraction method uses the meseration method with 96% ethanol as solvent. The research results were analyzed using the One-Way ANOVA test. Avocado seed extract (Persea americana Mill.) can be formulated into cream preparations that meet several physical tests of the preparation which include organoleptic test, homogenity test, pH test, viscosity test, adhesion test and spreadability test. The formulation of avocado seed extract cream (Persea americana Mill.) in this study was able to inhibit the growth of Staphylococcus aureus bacteria with the largest zone of inhibition found at a concentration of 10% is 19.1 mm. At a concentration of 6% is 15.1 mm, at a concentration of 8% is 18.2 mm. With the results of one-way ANOVA statistical tests obtained sig 0,00 <0,05 which means that the diameter of the inhibition between formulas was significant.Keywords: Antibacterial, avocado seed extract, cream, Staphylococcus aureus. AbstrakPenyakit infeksi yang sering terjadi adalah infeksi yang disebabkan oleh bakteri Staphylococus aureus, bakteri ini terdapat pada kulit, saluran pernafasan, dan saluran pencernaan. Tumbuhan alpukat (Persea americana Mill.) merupakan salah satu tumbuhan yang bagian bijinya memiliki beberapa senyawa kimia yang dapat digunakan sebagai antibakteri. Tujuan dari penelitian ini yaitu untuk mengetahui efektivitas antibakteri dari sediaan krim ekstrak biji alpukat (Persea americana Mill.) terhadap pertumbuhan bakteri Staphylococus aureus. Uji daya hambat bakteri menggunakan metode sumuran. Metode ekstraksi meggunakan metode meserasi dengan pelarut etanol 96%. Hasil penelitian dianalisis dengan menggunakan uji One-Way ANOVA. Ekstrak biji alpukat (Persea americana Mill.) dapat diformulasikan ke dalam sediaan krim yang memenuhi beberapa uji fisik sediaan meliputi uji organoleptis, uji homogenitas, uji pH, uji viskositas, uji daya lekat dan uji daya sebar. Formulasi sediaan krim ekstrak biji alpukat (Persea americana Mill.) pada penelitian ini mampu menghambat pertumbuhan bakteri Staphylococcus aureus dengan zona hambat terbesar terdapat pada konsentrasi 10% sebesar 19,1 mm. Pada konstrasi 6% sebesar 15,1 mm, pada konsentrasi 8% sebesar 18,2 mm. Dengan hasil uji statistik one-way ANOVA diperoleh sig 0,00<0,05 yang berarti diameter hambat antar formula terdapat perbedaan yang signifikan.Kata kunci: Antibakteri, ekstrak biji alpukat, krim, Staphylococcus aureus.

scholarly journals Acute Toxicity and Genotoxic Activity of Avocado Seed Extract (Persea americanaMill., c.v.Hass)

2013 ◽  
Vol 2013 ◽  
pp. 1-4 ◽  
Author(s):  
Eduardo Padilla-Camberos ◽  
Moisés Martínez-Velázquez ◽  
José Miguel Flores-Fernández ◽  
Socorro Villanueva-Rodríguez
Keyword(s):  
Acute Toxicity ◽  
Traditional Medicine ◽  
Micronucleus Test ◽  
Pharmaceutical Medicine ◽  
Micronucleus Assay ◽  
Negative Control ◽  
Seed Extract ◽  
Persea Americana ◽  
Genotoxic Activity ◽  
Avocado Seed

The use of vegetal extracts requires toxicological and genotoxic evaluations to establish and verify safety before being added to human cosmetic, pharmaceutical medicine, or alimentary products.Persea americanaseeds have been used in traditional medicine as treatment for several diseases. In this work, the ethanolic seed extract ofPersea americanawas evaluated with respect to its genotoxic potential through micronucleus assay in rodents. The frequency of micronuclei in groups of animals treated with avocado seed extract showed no differences compared to the negative control (vehicle); therefore, it is considered that the avocado seed extract showed no genotoxic activity in the micronucleus test.

Inhibitory Effect of Oxalic Acid on Bacterial Spoilage of Raw Chilled Chicken

2006 ◽  
Vol 69 (8) ◽  
pp. 1913-1919 ◽  
Author(s):  
D. M. ANANG ◽  
G. RUSUL ◽  
SON RADU ◽  
JAMILAH BAKAR ◽  
L. R. BEUCHAT
Keyword(s):  
Oxalic Acid ◽  
B Value ◽  
Inhibitory Effect ◽  
Pseudomonas Spp ◽  
A Value ◽  
Naturally Occurring ◽  
Plate Counts ◽  
Predominant Bacterium ◽  
L Value ◽  
Polyethylene Bags

Oxalic acid was evaluated as a treatment for reducing populations of naturally occurring microorganisms on raw chicken. Raw chicken breasts were dipped in solutions of oxalic acid (0, 0.5, 1.0, 1.5, and 2.0%, wt/vol) for 10, 20, and 30 min, individually packed in oxygen-permeable polyethylene bags, and stored at 4°C. Total plate counts of aerobic bacteria and populations of Pseudomonas spp. and Enterobacteriaceae on breasts were determined before treatment and after storage for 1, 3, 7, 10, and 14 days. The pH and Hunter L, a, and b values of the breast surface were measured. Total plate counts were ca. 1.5 and 4.0 log CFU/g higher on untreated chicken breasts after storage for 7 and 14 days, respectively, than on breasts treated with 0.5% oxalic acid, regardless of dip time. Differences in counts on chicken breasts treated with water and 1.0 to 2.0% of oxalic acid were greater. Populations of Pseudomonas spp. on chicken breasts treated with 0.5 to 2.0% oxalic acid and stored at 4°C for 1 day were less than 2 log CFU/g (detection limit), compared with 5.14 log CFU/g on untreated breasts. Pseudomonas grew on chicken breasts treated with 0.5% oxalic acid to reach counts not exceeding 3.88 log CFU/g after storage for 14 days. Counts on untreated chicken exceeded 8.83 log CFU/g at 14 days. Treatment with oxalic acid caused similar reductions in Enterobacteriaceae counts. Kocuria rhizophila was the predominant bacterium isolated from treated chicken. Other common bacteria included Escherichia coli and Empedobacter brevis. Treatment with oxalic acid caused a slight darkening in color (decreased Hunter L value), retention of redness (increased Hunter a value), and increase in yellowness (increased Hunter b value). Oxalic acid has potential for use as a sanitizer to reduce populations of spoilage microorganisms naturally occurring on raw chicken, thereby extending chicken shelf life.

scholarly journals Uji daya hambat ekstrak biji buah alpukat (Persea americana Mill.) terhadap pertumbuhan Streptococcus mutans

e-GIGI ◽  
2017 ◽  
Vol 5 (2) ◽  
Author(s):  
Anggriana H. Bujung ◽  
Heriyannis Homenta ◽  
Johanna A. Khoman
Keyword(s):  
Streptococcus Mutans ◽  
Inhibitory Effect ◽  
Seed Extract ◽  
Persea Americana ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
Paper Disk ◽  
Post Test ◽  
Avocado Seed

Abstract: In addition to daily consumption, avocado is also used to treat oral diseases. Scientific studies showed that avocado seed contained flavonoids, tannins, and alkaloid which were expected to inhibit bacterial growth. This study was aimed to obtain the bacterial inhibitory effect of avocado seed (Persea americana Mill.) extract on Streptococcus mutans as the primary cause of dental caries. This was a true experimental study with the post test only control group design. This study used a modified Kirby-Bauer method with paper disk. The positive control was erythromycin and the negative control was aquadest. Avocado seeds were extracted by using maceration method with 96% ethanol. The Streptococcus mutans bacteria were obtained from pure stock of Microbiology Laboratory of Pharmacy Study Program University of Sam Ratulangi Manado. The results showed that the mean diameter of inhibition zone of avocado seed extract was 21.8 mm which was classified as very strong inhibition. Conclusion: Persea Americana Mill. seed extract had a very strong inhibitory effect on the growth of Streptococcus mutans.Keywords: avocado seed (Persea americana Mill.), Streptococcus mutans, inhibition effectAbstrak: Selain menjadi bahan konsumsi masyarakat yang lezat, ternyata alpukat telah lama dipercaya dapat mengobati penyakit di dalam rongga mulut. Di dalam buah alpukat terdapat biji yang terbukti melalui penelitian ilmiah mengandung flavonoid, alkaloid, dan tannin yang mampu menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk mengetahui daya hambat ekstrak biji buah alpukat (Persea americana Mill.) terhadap pertumbuhan Streptococcus mutans. Jenis penelitian ialah eksperimental murni dengan post test only control group design. Metode yang digunakan ialah modifikasi Kirby-Bauer dengan paper disk. Kontrol positif menggunakan antibiotik eritromisin dan kontrol negatif menggunakan akuades. Biji buah alpukat diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Bakteri Streptococcus mutans diambil dari stok bakteri murni Laboratorium Mikrobiologi Program Studi Farmasi Fakultas MIPA Universitas Sam Ratulangi Manado. Hasil penelitian menunjukkan diameter rerata zona hambat dari ekstrak biji buah alpukat yang terbentuk ialah 21,8 mm dan digolongkan sebagai zona hambat sangat kuat. Simpulan: Ekstrak biji buah alpukat memiliki daya hambat sangat kuat terhadap pertumbuhan Streptococcus mutans.Kata kunci: biji buah alpukat (Persea americana Mill.), Streptococcus mutans, daya hambat

scholarly journals Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

2020 ◽  
pp. 117-131
Author(s):  
Yu Von Germaine Chng ◽  
Lee Sin Chang ◽  
Liew Phing Pui
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
High Water ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Carotene Content ◽  
Lower Viscosity ◽  
Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

Sign in / Sign up

Export Citation Format

Share Document