Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder

Suhag, Yogita; Nayik, Gulzar Ahmad; Nanda, Vikas

doi:10.1007/s11694-016-9313-4

Cited by 60 publications

(22 citation statements)

References 37 publications

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“…The variant in which dehumidified air was applied as a drying medium and MP was used as a carrier at lower addition level (HMP75DA) gave promising results: WC was even lower than in the H powder obtained using standard conditions but with the same content of carrier (HMP75). In other studies, the WC values in samples with a higher ratio of honey to carrier content solids were higher . It may be concluded that using dehumidified air as a drying medium gives the possibility to increase the honey content in powders without deterioration of drying conditions (powder of low WC can be obtained).…”

Section: Resluts and Discussionmentioning

confidence: 74%

“…In other studies, the WC values in samples with a higher ratio of honey to carrier content solids were higher. 37,51 It may be concluded that using dehumidified air as a drying medium gives the possibility to increase the honey Table 2. Powder recovery R P and physical properties of apple concentrate (AC) and honey powders obtained: viscosity ⊘, glass transition temperature T g , the volume-weighted median diameter D [4,3] , bulk loose density D L , bulk tapped density D T , Hausner ratio HR, apparent density D ap , loose bed porosity ε L , tapped bed porosity ε T Variant ⊘ (mPa s) R p (%) T g (°C) D [4,3] a-f: differences between mean values followed by different letters in columns were statistically significant (P < 0.05).…”

Section: Wc and Activitymentioning

confidence: 99%

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Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

et al. 2020

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BACKGROUND Apple concentrate and honey were spray‐dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION Thus, skimmed milk is proposed as a natural carrier for spray‐drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry

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Section: Resluts and Discussionmentioning

confidence: 74%

Section: Wc and Activitymentioning

confidence: 99%

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

et al. 2020

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“…Hygroscopicity was measured as per the procedure described by (Suhag, Nayik, & Nanda, 2016). It was calculated by monitoring the weight gained by 1 g of shallot flour in desiccators filled with NaCl (75.29% RH) at 35-37 C (room temperature).…”

Section: Hygroscopicitymentioning

confidence: 99%

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

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“…Dolayısıyla bu durumda hava giriş sıcaklığı etkisiz gibi görülmektedir. Oysaki sıcaklığın etkili ve/veya bir noktadan sonra etkili olduğunu gösteren çalışmalarda [9,30,34] daha geniş sıcaklık aralığının test edildiği veya DE'si yüksek maltodekstrin kullanıldığı görülmektedir. Çünkü DE'si düşük maltodekstrin kullanılan sistemlerde yüksek hava giriş sıcaklıklarında (180 o C) bile yapışma olmadan kurutma yapılabileceği görülmüştür [16].…”

Section: çöZünürlükunclassified

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

Atacan¹,

Yanık²

2017

Akademik Gıda

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In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.

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Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder

Cited by 60 publications

References 37 publications

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

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