Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin

A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added (w/w) as the encapsulating agent prior to spr...

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Main Authors:	A. O. A., Farimin, Nordin, Endut
Format:	Conference or Workshop Item
Language:	English
Published:	2009
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/1600/ http://umpir.ump.edu.my/id/eprint/1600/1/11.pdf

id	ump-1600
recordtype	eprints
spelling	ump-16002018-07-25T04:25:39Z http://umpir.ump.edu.my/id/eprint/1600/ Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin A. O. A., Farimin Nordin, Endut TP Chemical technology A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added (w/w) as the encapsulating agent prior to spray drying. Inlet temperatures were varied at 140 oC, 160 oC and 180 oC respectively and the outlet temperature was set at 80 oC. The spray-dried roselle-pineapple powder were analysed for moisture content, dissolution, water activity and hygroscopicity. The results indicated that maldodextrin concentration and inlet temperature had significant effects on the percentage of yield. Extracts with 10% maltodextrin gave the highest percentage of yield and produced less sticky film at the wall of the dryer chamber. At 180 oC, juice with 10% of maltodextrin produced the finest powder. When inlet temperature and the percentage of maltodextrin increased, the moisture content, dissolution and water activity decreased and its hygroscopicity increased. 2009 Conference or Workshop Item PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/1600/1/11.pdf A. O. A., Farimin and Nordin, Endut (2009) Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin. In: The Proceeding of National Conference on Postgraduate Research (NCON-PGR) 2009, 1st October 2009 , UMP Conference Hall, Malaysia. pp. 90-97.. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology A. O. A., Farimin Nordin, Endut Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
description	A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added (w/w) as the encapsulating agent prior to spray drying. Inlet temperatures were varied at 140 oC, 160 oC and 180 oC respectively and the outlet temperature was set at 80 oC. The spray-dried roselle-pineapple powder were analysed for moisture content, dissolution, water activity and hygroscopicity. The results indicated that maldodextrin concentration and inlet temperature had significant effects on the percentage of yield. Extracts with 10% maltodextrin gave the highest percentage of yield and produced less sticky film at the wall of the dryer chamber. At 180 oC, juice with 10% of maltodextrin produced the finest powder. When inlet temperature and the percentage of maltodextrin increased, the moisture content, dissolution and water activity decreased and its hygroscopicity increased.
format	Conference or Workshop Item
author	A. O. A., Farimin Nordin, Endut
author_facet	A. O. A., Farimin Nordin, Endut
author_sort	A. O. A., Farimin
title	Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
title_short	Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
title_full	Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
title_fullStr	Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
title_full_unstemmed	Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin
title_sort	physical properties of powdered roselle-pineapple juice - effects of maltodextrin
publishDate	2009
url	http://umpir.ump.edu.my/id/eprint/1600/ http://umpir.ump.edu.my/id/eprint/1600/1/11.pdf
first_indexed	2023-09-18T21:54:49Z
last_indexed	2023-09-18T21:54:49Z
_version_	1777414008847990784

Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin

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