Effects of carrier agents and inlet air temperatures on the quality of spray-dried pineapple powder.

Abstract

The aim of this project was to study effects of carrier agents and inlet air temperatures on the quality of spray-dried pineapple powder. Two independent variables including carrier agents and inlet air temperatures (130°C, 150°C, 170°C) were studied. The pineapple juice mixing with additional carrier agent including maltodextrin (MD) and whey protein isolate (WPI) were 20%, 30%, and 40% (w/w) and 5%, 7%, and 10% (w/w), respectively. The powder produced was evaluated for bulk density, tapped density, moisture content, hygroscopicity, dissolution, total soluble solids (TSSs), total acidity (TA), sensory evaluation, total color change (ΔE), total phenolic contents (TPCs), antioxidant capacity (AC), flowability and cohesiveness based on Hausner ratio (HR), Carr index (CI). The sample that was mixed between pineapple juice and WPI at a ratio of 10% had a lower bulk density (0.41 g/cm3), tapped density (0.55 g/cm3), a fair flowability, a intermediate cohesiveness, lower total color change (4.23), fast dissolution time (42.33 second) and greater retention of AC (76.89 µg TE·g -1 DW), TPCs (94.16 gGAE.g -1DW), TA (1.712%) as compared to the others. This is matching well with quality requirements for an instant powder drink. Meanwhile, when compared to the WPI sample, samples with MD as a carrier had reduced moisture content and hygroscopicity. In addition, the obtained results showed that the change in temperature had a substantial impact on every metric that investigated. Temperature had a negative impact on moisture content, TA, bulk and tapped density, TPC, and AC, while heating had positive effects with hygroscopicity, dissolution, and TSSs