Development of pineapple powder as semi-finished material using spray drying method

Nur Sabrina Mahmud, (2013) Development of pineapple powder as semi-finished material using spray drying method. Universiti Malaysia Sabah. (Unpublished)


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The objective of this research is to produce a suitable pineapple powder using spray drying method by different temperatures and different percentages of maltodextrin. Pineapple is cut and blended in the blender to obtain the juice. Maltodextrin is added according to formulation of 10%, 15% and 20%. The pineapple juice is spray dried at inlet temperature of 120°C, 140°C and 160°C and outlet temperature of 80°C. The pH of fresh pineapple juices are in the range of 3.43-3.51 and soluble solid content 10.13-10.90 °Brix. The production yields of the juice to powder are in the range of 13.82-19.43%. The water activity of the powders are in the range 0.24-0.34. Generally food with aw <0.06 is considered as microbiologically stable. The solubility of the powders produced is in the range of 73.98-82.21 %. The solubility increased with increasing use of maltodextrin. Formulation F8 is found to be the best accepted by the panellists and it contains 1.41 + 0.04 % moisture, 1.02 + 0.01 % ash, 0.07 + 0.02% fat, 1.08 + 0.04 % fiber, 0.91 + 0.02 % protein and 95.52 + 0.04 % carbohydrate.

Item Type: Academic Exercise
Uncontrolled Keywords: pineapple powder, Maltodextrin, spray drying method
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 23 Sep 2014 06:08
Last Modified: 13 Oct 2017 05:10

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