Effects of Maltodextrin and Silicon Dioxide Added as Anticaking Agents on the Properties of Instant Date Palm (Phoenix dactylifera L.) Powder Using Spray Drying

Abstract

Date palm (Phoenix dactylifera L.) is a highly nutritional fruit containing many health benefiting nutrients. The date fruit at Tarm (fully ripened) ripening stage is rejected by consumers as a result of its dark brown skin and bad appearance. Therefore, it is commonly processed into various products. This study aims improve the properties of instant date palm powder (IDPP) produced by spray drying by optimizing the amounts of the anticaking agents Maltodextrin (MD) and Silicon dioxide (SiO 2 ). MD (20-40 %w/v of date solution) was used in powder preparation then mixed with SiO 2 (0.5-1.5 %w/w of powder) and analyzed for its physicochemical properties and sensory acceptance. The results show that MD and SiO 2 significantly affected on properties of IDPP. Increasing the amount of MD and SiO 2 increased the yield recovery, tapped density and sensory acceptance score, while decreasing moisture content, bulk density, hygroscopicity (HG) and reducing sugar (RS). The optimized amounts of MD and SiO 2 in IDP production were 35.82 %w/v of date solution and 0.72 %w/w of powder respectively. These amounts provided the highest yield recovery (31.45±0.98%), tapped density (649.67±6.98kg/m 3 ) and sensory acceptance score (powder distribution was 7.6±0.6 and overall liking was 7.3±1.0), as well as the lowest moisture content (4.25±0.12%), bulk density (478.34±10.56kg/m 3 ) and HG (17.79±0.45%).  Index Terms-date palm, Phoenix dactylifera L., spray drying, anticaking agents, Maltodextrin, Silicon dioxide

Freeze drying of natural deep eutectic solvent (NADES) extract of green coffee bean (Coffea canephora Pierre ex A. Froehner)

“…Measurement of moisture content in dry extract obtained the opposite results from previous study by Nortuy et al (2018) that the increasing of Aerosil ® in the formulation, the moisture content will decrease [12]. Whereas in this study, in Table 5, the increasing concentration of Aerosil ® produces moisture content which also increases and significantly different (p <0.05).…”

“…Analysis of caffeine and chlorogenic acid were determined by injecting a standard volume of 20 µL, flow rate of 1.0 mL/minute, mobile phase mixture of 0.1% acetic acid (A) and acetonitrile (B) with a 20 minutes gradient of 90% A and 10% B, then converted to 10 minutes isocratic 80% A and 20% B, and returns to the initial condition of 90% A and 10% B for 5 minutes, the wavelengths are 272 nm for caffeine and 326 nm for chlorogenic acid [12].…”

“…Based on previous research, up to now the data related to drying of green coffee bean extracts using water solvents with percolation extraction method has been carried out by the method of freeze-drying and spray-drying [11]. Nortuy et al (2018) has conducted a study on the use of maltodextrin and silicon dioxide as anticaking for the spray drying process of dates (Phoenix dactylifera L.) to produce better quality powder by reducing hygroscopicity and low moisture content [12]. However, until now there has been no research on the drying of green coffee bean extract (Coffea canephora) which uses NADES using the freeze drying method.…”

Effect of inulin concentration on physicochemical properties and antioxidant activity of date powders obtained by hot-air tray dryer

“…The inulin concentration did not affect nor bulk density neither tapped density values significantly. Bulk density of the powders with inulin were higher than foam-mat freeze dried date powders containing different ratios of maltodextrin (0.60-0.68 g/cm3) and gum arabic (0.56-0.70 g/cm3) and spray-dried instant date powders with maltodextrin (0.41-0.51 g/cm3) (Nortuy, Suthapakti and Utama-ang, 2018;Seerangurayar et al, 2017). Comparable bulk density values (0.66-0.79 g/cm3) were reported for oven dried maltodextrincontaining date powders (Sablani et al, 2008).…”

“…This increase may lead to poor flowability (Onwulata, Konstance and Holsinger, 1996). Inulin-containing date powders had higher tapped density values than spraydried instant date powders (0.54-0.71 g/cm3), while were comparable to foam-mat freeze dried date powders (0.80-0.90 g/cm3 for maltodextrin, and 0.75-0.87 g/cm3 for gum arabicadded powders) (Nortuy et al, 2018;Seerangurayar et al, 2017).…”