Development of cantaloupe (Cucumis melo) juice powders using spray drying technology

作者：Solval Kevin Mis; Sundararajan Srijanani; Alfaro Luis; Sathivel Subramaniam^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2012, 46(1): 287-293.

DOI：10.1016/j.lwt.2011.09.017

• Spray drying
• Cantaloupe
• Maltodextrin
• Vitamin C
• beta-Carotene
• SEM

Cantaloupes are a good source of carotenoids and vitamin C. Cantaloupe fruit juice powder containing vitamin C and beta-carotene can be produced by spray drying. The objective of this study was to develop cantaloupe fruit juice (CJ) powder and to evaluate its nutritional and physical properties. Fresh cantaloupe fruits purchased from a local store were diced and juiced. CJ with 10% maltodextrin (MD) added was spray dried at inlet temperatures of 170, 180 and/or 190 degrees C. Three spray dried cantaloupe powders, including CJ dried with MD at 170 degrees C (CJP1), CJ dried with MD at 180 degrees C (CJP2), CJ dried with MD at 190 degrees C (CJP3) were analyzed for moisture, water activity, vitamin C, beta-carotene, dissolution, and microstructure. The actual production rate of the cantaloupe juice powders was lower than the estimated production rate. CJP1 had (p %26lt; 0.05) higher moisture content and water activity than CJP2, and CJP3. Vitamin C content (mg/100 g, dry solids) was significantly (p %26lt; 0.05) higher in CJP1 (136.36 +/- 5.84) than CJP2 (91.85 +/- 5.23) and CJP3 (78.30 +/- 1.96). The powder produced at inlet temperatures 170 degrees C had higher beta-carotene content (mu g/g) than that produced at 180 and 190 degrees C.

• 出版日期2012-4