Physical Properties of Spray-dried Pink Guava (Psidium Guajava) Powder

Shishir, Mohammad Rezaul Islam; Taip, Farah Saleena; Aziz, Nuraini Abdul; Talib, Rosnita A.

doi:10.1016/j.aaspro.2014.11.011

Cited by 58 publications

(58 citation statements)

References 17 publications

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“…Shishir et al . () showed similar results in which the tapped density decreased due to increase in the total solid content of the feed solution of spray dried guava powder.…”

Section: Resultssupporting

confidence: 53%

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Suhag

Nanda

2016

Journal of Food Processing and Preservation

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The effect of three carriers viz. whey protein concentrate (WPC), gum arabic (GA) and maltodextrin (MD) on physicochemical, functional and morphological characteristics of spray dried honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract to improve antioxidant activity and vitamin C content was studied. All three carrier agents increased the antioxidant properties and also significantly affected the flow behavior characteristics of honey powder. Highest product recovery of 65.10% was obtained from WPC. Tapped density, hygroscopicity and caking strength of the powders were decreased significantly (P < 0.05) in order of WPC < GA < MD as carrier agents. Higher values of antioxidant activity (82.7%), total phenolic content (63.2 mg GAE/100 g) and vitamin C content (94.9 mg/100 g) were obtained with WPC as compared to the other two carriers. The morphological analysis displayed the formulation of powder particles of various sizes, shapes (spherical, irregular) and harder structure (without cracks or disruptions) with different carrier agents. PRACTICAL APPLICATIONSThe results indicate that spray-dried nutritionally rich honey powder can be used bakery and meat industry to enhance oxidative stability. The antioxidant properties were enhanced by addition of aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract.

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“…Shishir et al . () showed similar results in which the tapped density decreased due to increase in the total solid content of the feed solution of spray dried guava powder.…”

Section: Resultssupporting

confidence: 53%

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Suhag

Nanda

2016

Journal of Food Processing and Preservation

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“…The effects of drying methods and their conditions on the particle properties of fig powder were evaluated by particle density and size. The particle density is the mass of single particles per unit volume, which is significantly influenced by the density of individual components comprising the solid (proteins, carbohydrates, fat, and minerals) and the presence of occluded air in the particles (Shishir, Taip, Aziz, & Talib, ). The particle densities of the fig powder samples obtained by hot air drying were observed in the range of 1.35 and 1.60 g/cm 3 , while those obtained by the microwave drying varied in the range of 1.34 and 1.79 g/cm 3 (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The particle size distribution is also an important property for food powder as it is used to determine the usability of the mixtures (Shishir et al, ). The foam thickness, drying temperature, and power significantly affected the mean particle diameter and span value of fig powder samples (Table ) in the range of 175.597–879.918 μm and 2.487–8.575, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Varhan

Elmas

Koç

2019

J Food Process Engineering

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In this study, we report an optimization study on fig foam composition and hot air/microwave‐assisted foam mat drying (FMD) at different conditions to produce fig powder. The effects of foam composition on foam stability and capacity were evaluated. The optimum ratio of fig, egg white, carboxymethyl cellulose, and maltodextrin was determined as 52.9, 28.9, 0.8, and 17.4% (wt/wt), respectively, targeting maximum foam capacity and minimum drainage volume, that is, maximum foam stability. The effects of drying methods and their conditions were investigated on the drying rate of fig foam and physicochemical properties of fig powder. Moisture content, water activity, particle and bulk properties, and hydroxymethylfurfural and total phenolic contents of FMD fig powder were analyzed to understand the effect of drying methods and conditions on the physicochemical properties of fig powder. Practical applications Although fig fruit is generally dried as a whole, the ready‐to‐eat foods in the food market are mostly in powder form. That is why the powdering fig fruit by an appropriate drying method is essential. In this study, we report the foam mat‐dried (FMD) fig fruit powder. The fig foam composition was optimized. The fig foam was dried through hot air and microwave separately. The results showed that the foam capacity and stability of the fig powder highly depend on the foam composition. Microwave drying method was found more efficient than the hot air in the sense of time. Besides, the higher foam thickness provided more hydroxymethylfurfural content in the fig powder. The drying method and conditions were found to be important to produce a high‐quality FMD fig powder.

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“…Bulk density increased with increased concentration of carrier agent in dried pink guava and avocado oil (Shishir et al, 2014;Bae and Lee, 2008). Tapped density corresponds to the real solid density and does not consider the spaces between the particles, in contrast to the bulk density, which takes into account all these spaces (Cynthia et al, 2015).…”

Section: Bulk Density and Tapped Densitymentioning

confidence: 99%

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Dayal¹,

Bhat²,

Rashid³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Physical Properties of Spray-dried Pink Guava (Psidium Guajava) Powder

Cited by 58 publications

References 17 publications

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder

Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

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