Optimization of spray drying process of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder using nondigestible maltodextrin by response surface methodology (RSM).
Journal:
Journal of food science and technology
Published Date:
Jan 3, 2021
Abstract
The optimal spray-drying conditions for manufacturing Japanese apricot ( Sieb. et Zucc.) juice powder (JAJP) using response surface methodology (RSM) were investigated. The optimization was performed using two independent factors, which are inlet air temperature (130-180 °C) and different concentrations of nondigestible maltodextrin (NMD) as a carrier agent (10-30%). Responses such as drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, and antioxidant activities of JAJP were investigated. Moisture content, vitamin C content, color, antioxidant activity, pH and bulk density were greatly influenced by inlet air temperature, but dry yield and WSI were only significantly affected by NMD concentration. The optimum spray drying conditions were determined as 14.7% NMD concentration and 154.5 °C inlet air temperature, respectively. At these optimum conditions, a drying yield of 55.73%, 4.84% moisture content, 90.98% WSI, 0.59 g/mL of bulk density, and 169.87 mg/g vitamin C content in JAJP were measured. Therefore, JAJP with the desirable physicochemical properties could be produced.
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