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

Abstract

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

Advances in spray drying of sugar-rich products

“…The T g of maltodextrin, which is a common drying carrier applied in spray drying of juices ranges from 100 C to 188 C and decreases for higher DE. [6] The T g of prebiotics depends on the type and DP: for inulin T g is between 111-145 C, [15] for resistant dextrin T g varies from 115 C [16] to 171 C, [17] for fructooligosacharides (FOS) is in the range of 91 C to 121 C [18] whereas for whey protein concentrate and sodium caseinate is equal to 127 C and 132 C. [19] The comparative characteristic of spray drying of sugar-rich foods without the carrier and with the application of different types of carriers: conventional carbohydrates, prebiotic dietary fibers and proteins are summarized in Table 1. Table 1 shows the range of carrier concentrations needed to achieve a high product yield as well as the main benefits and Figure 2.…”

“…Table 1 shows the range of carrier concentrations needed to achieve a high product yield as well as the main benefits and Figure 2. Glass transition temperature of selected food materials (elaborated on the basis of [5,6,[15][16][17][18][19] ). Table 1.…”

“…The flowability may be evaluated by Carr Index (CI) or Hausner Ratio (HR). Based on the Carr Index powders flowability might be classified as very good (< 15), good (15)(16)(17)(18)(19)(20), fair (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), bad (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45), and very bad (>45). [60] According to Hausner ratio powder cohesiveness may be classified as low (high flowability) for HR <1.2, medium 1.2-1.4 and high for HR >1.4 (low flowability).…”

“…The effect of the carrier type, i.e., maltodextrin, resistant dextrin ("Nutriose"), b-cyclodextrin ("Kleptose") and skimmed milk powder on the product yield and the physicochemical properties of the apple concentrate spray dried powder was analyzed by Samborska et al [16] Resistant dextrin carrier showed a higher product yield (55.8%) in comparison to maltodextrin (44.6%) and "Kleptose" (32.1%) carriers, which has been explained by the higher T g of apple powder with resistant dextrin carrier of ca. 52 C in comparison to T g of apple powder with maltodextrin (44.8 C) and "Kleptose" (49.0 C).…”

The production of white mulberry molasses powders with prebiotic carrier by dehumidified air‐assisted spray drying

“…The phenomenon of cooling effect due to water evaporation is an additional reason that this drying method is recommended for thermolabile compounds as the drying temperature is significantly lower than the inlet temperature throughout the entire process (Samborska et al, 2020). However, those effects appear more in the case of enzymes that are stabilized by fast water removal (proteins are more heat sensitive at high water content conditions), than other thermolabile compounds.…”