The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

作者：Caliskan Gulsah^*; Dirim S Nur

来源：Food and Bioproducts Processing, 2013, 91(C4): 539-548.

DOI：10.1016/j.fbp.2013.06.004

• Sumac
• Spray drying
• Maltodextrin
• Total phenolic content
• Powder properties

Sumac (Rhus coriaria L.) is a spice which is obtained by grinding of whole sumac berries. The aim of this study is to survey the feasibility of a spray dried sumac extract process along with the effects of adding maltodextrin (MD) and the effects of the inlet and outlet temperatures of the drying air on the properties of the powdered product obtained from the spray drying of the sumac extract. A pilot scale spray dryer was used for the production of the sumac extract powder. The inlet/outlet air temperatures were adjusted to 160/80, 180/90, and 200/100 degrees C where outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the sumac extract was measured as 3.5% and adjusted to 10, 15, 20, and 25% (w/w) with the addition of maltodextrin with a Dextrose Equivalence (DE) of 10-12. The obtained powders were analyzed for moisture content, water activity, ash content, pH, colour, total phenolic content, antioxidant activity, bulk density, wettability, solubility, and microstructure. %26lt;br%26gt;Depending on the analysis of the results, the temperature, maltodextrin, and the interaction between temperature and maltodextrin have an important effect on the performed analysis (P%26lt;0.05) except for the pH value analysis (P%26gt;0.05).

• 出版日期2013-10