Background
Apple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming the vinegar should be eliminated to make it possible to regulate its intake as a dietary supplement. The objective of the study is to optimize the spray drying operating conditions to produce ACV powder with health benefits. A central composite design (CCD) of response surface methodology (RSM) was used to optimize the spray drying process of ACV. The influences of inlet temperature (130°C–170°C), gum Arabic concentration (5%–15% w/w), and feed flow rate (1–2 kg/h) on some product and process aspects were investigated. Spray‐dried powders were evaluated for their moisture content, process yield, acetic acid content, solubility, and antioxidant content.
Results
The relationships between the model factors and final powder properties were established with ANOVA and multiple regression analysis. The model factors affected the investigated powder properties at different significance levels, where carrier concentration was the main influencing factor. Gum Arabic contributed to the retention of volatile and heat‐sensitive compounds providing health benefits. All powders showed high solubility (>94%) and high antioxidant recovery, and most treatments achieved a drying yield of higher than 50%.
Conclusion
Optimization of spray drying process was achieved with application of RSM and relationships between model factors and powder properties were established. This study highlighted the feasibility of the development of ACV‐based functional powder as a dietary supplement.
A new field of texture analysis called "tribology" or "thin film rheology" that might explain the food texture throughout oral processing has become important. In this study, tribological experiments for samples containing pekmez and tahin at 30:70, 40:60 and 50:50 (w/w) were conducted by using a modified pin-ondisk tribometer. In the Stribeck curves hydrodynamic and boundary regions were determined. For the mixture containing pekmez:tahin at 50:50, hydrodynamic region started at a lower speed compared to other samples, which indicated a developing a thin lubrication film between contact surfaces. The friction decreased with the oil content of the sample. This was more profound in the lower speed region for all samples. Tribological data provided more distinct evaluation compared to the viscosity data which were close to each other due to similar composition of samples. Further research are needed on tribological properties of foods, their relation to rheology and sensory analysis.
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