Flow behavior of cocoa pulp powder containing maltodextrin

Abstract

This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.

Flowability of spray‐dried sapodilla pulp powder

“…The smoothest surfaces can occur due to the presence of low‐molecular‐weight sugars, which act as plasticizers, reducing surface shrinkage during drying in the spray dryer (Loksuwan, 2007). Cavalcante et al (2017) and Ribeiro et al (2020) reported smooth surfaces in particles of powders of different fruit pulps obtained in spray drying using maltodextrin as carrier. Furthermore, Mohammed et al (2021) studied drying aids mixtures in the encapsulating Nigella sativa oil by spray drying and observed that samples with maltodextrin in their mixture resulted in smoother particles than the mixture without it.…”

“…In the work of Ribeiro et al (2020), the cocoa pulp powder had CI of 24.88 and HR of 1.33, using 30% (m/m) maltodextrin. Zea et al (2013) found CI of 27.2 and HR of 1.37 for guava pulp powder and CI of 34.9 and HR of 1.53 for pitaya pulp powder, using 10% (m/m) maltodextrin in both cases.…”

“…This behavior can be explained by the more uniform structure of the particles, as can be observed in Figure 3. Ribeiro et al (2020) compared cocoa pulp powders containing maltodextrin (30%) obtained in two drying processes. They observed that the wall friction angles were lower in the powder obtained in spray dryer, between 13.4° and 14.9°, due to the more uniform particles.…”

“…In the work of Ribeiro et al (2020), the cocoa pulp powder had CI of 24.88 and HR of 1.33, using 30% (m/m) maltodextrin. Zea et al…”

“…behavior can be explained by the more uniform structure of the particles, as can be observed in Figure3 Ribeiro et al (2020). compared cocoa pulp powders containing maltodextrin (30%) obtained in two drying processes.…”