Production of Spray-Dried Sapodilla (M anilkara zapota ) Powder from Enzyme-Aided Liquefied Puree

Abstract

Sapodilla puree was naturally viscous and was liquefied with enzymes (Pectinex Ultra SP‐L and Celluclast 1.5L) acting individually or in combinations at varying concentrations (0.5–2.5% v/w), times (0.5–2.5 h) and temperatures (35–55C) prior to the drying process. Treatment with enzymes in combinations showed greater effect in reducing viscosity (90.0–96.1%) as compared to single enzyme treatment (22.1–59.1%). Best condition chosen was 0.5% (v/w) from each Pectinex Ultra SP‐L and Celluclast 1.5 L at 40C for 1.5 h, which required minimal processing cost. During spray drying, liquefied puree was added with different maltodextrin (DE of 10–12) concentrations (10–50% w/v) at varying inlet temperatures (140–220C). The results indicated that the powder being spray‐dried at 180C with 30% (w/v) added maltodextrin had high product yield (57.42%) with acceptable qualities in terms of moisture content, hygroscopicity, bulk density, solubility and water activity. The produced sapodilla powder could potentially be incorporated in various food products to diversify in the market. Practical Applications The intake of fruits is highly beneficial to health. However, most fruits have short shelf life because of their high sugar and water contents. As a result, many fruits are wasted without proper processing. Therefore, a solution is sought to solve this problem. The preservation method through spray drying is highly recommended due to the quick and large throughput moisture evaporation. It is economically cheap, flexible and the equipment used is readily available. Moreover, it is best in preserving heat‐sensitive products. The fruit powder produced presents great potential as a source of functional food additive such as flavoring and coloring agents in various food products, thus providing a wide variety of interesting experience for consumers. However, it is not easy to spray‐dry the fruit into powder because of the stickiness problem. Most samples tend to stick to the wall of the drying chamber, thus ending up having a low product yield. This study strives to provide detailed knowledge on solving the wall deposition problem through the use of enzyme liquefaction method. It also presents details about the quality of powder produced at different drying conditions.

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

“…According to Norjana and Noor Aziah (2011), the presence of unbound water is responsible for the overall reduction in viscosity. Similar findings were also obtained by other researchers on carambola juice (Abdullah et al 2007), banana juice (Tapre and Jain 2012), Sarawak pineapple and Sapodilla (Chong and Wong 2015).…”

“…Solubility of honey jackfruit powder ranged from 95.79 to 98.71% in the present study. These values were higher when compared with 85.91-90.00% in spray-dried sapodilla (Chong and Wong 2015), 91.43-94.98% in spraydried amla powder (Mishra et al 2014). 17.65-26.30% in spray-dried tomato powder (Sousa et al 2008) and 36.91-38.25% in gac powder (Kha et al 2010).…”

“…Therefore, the combined enzymes, 1.0% (v/w) Pectinex Ò Ultra SP-L and 0.5% (v/w) Celluclast Ò 1.5 L were chosen as the desired enzyme concentration. The usage of enzyme should be minimal for the enzymatic liquefaction as it could cause higher production cost (Chong and Wong 2015). The viscosity of honey jackfruit puree reduced with increased of incubation period due to the more prominent hydrolysis effect by the enzymes.…”

“…Chong and Wong (2015), Wong et al (2015) and Mishra et al (2014) also observed a reduction in hygroscopicity with increasing of maltodextrin concentrations in spray-dried sapodilla powder, Sarawak pineapple powder and amla juice powder, respectively. Maltodextrin is a material having the property of low hygroscopicity in nature and therefore, would lower the overall hygroscopicity of the powder (Phisut 2012).…”

“…It also improves the quality of fruit juice in term of clarity, flavor, filterability and colour (Tochi et al 2009). Chong and Wong (2015) reported that there was a 90.0% viscosity reduction when only 0.5% (v/ w) of both pectinase and cellulase were added together into the Sapodilla puree. Meanwhile, 68.4% reduction in viscosity was found by Wong et al (2015) for pineapple puree produced with 1.5% (v/w) pectinase and 0.5% (v/w) cellulase.…”