Anti-caking Agent Effects on the Properties of Spray-dried ‘Cempedak’ Fruit Powder

Abstract

‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity.

The effect of drying methods on the physicochemical and antioxidant properties of Bintangor orange (Citrus nobilis) powders

“…Hygroscopicity. The hygroscopicity of the Bintangor orange powders was determined as described by Pui et al (2020b) with some modifications. Saturated ammonium sulfate was prepared in the glass desiccator at room temperature.…”

Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

“…Spray-drying involves the atomization of liquid feed and hot stream of gas which turns the fine particles into powder within seconds (Chew & Tan, 2019). Conversion of tropical fruit powder from puree and juice were reported for papaya, 'Terung Asam', and 'Cempedak' (Chang et al, 2020a(Chang et al, , 2020bPui et al, 2020aPui et al, , 2020b. On the other hand, freeze-drying results in less damage to the initial properties of fruits as it includes crystallization and sublimation at reduced pressure (Caparino et al, 2012;Ceballos et al, 2012).…”