Volume 16, Issue 95 (2019)
FSCT 2019, 16(95): 99-109 |
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Nikjoo R, Peighambardoust S H, Olad Ghaffari A. Effect of spray drying on physicochemical characteristics and quality of peppermint powder. FSCT 2019; 16 (95) :99-109
URL: http://fsct.modares.ac.ir/article-7-30345-en.html
URL: http://fsct.modares.ac.ir/article-7-30345-en.html
1- MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
2- Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz ,peighambardoust@tabrizu.ac.ir
3- Academic staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj
2- Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz ,
3- Academic staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj
Abstract: (3447 Views)
Peppermint is a very aromatic herbal plant with mouth cooling effect, having pungent mint and menthol flavor. It has many phenolic compounds (flavonoids, tannins, anthocyanin) which are considered as natural antioxidants. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated peppermint extract. Spray drying is the most common and economical method of microencapsulation. In the current project, the impact of three different inlet air temperatures (140, 160 and 180 °C) and maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of spray dried peppermint extract powder were investigated. The results showed that increasing inlet air temperature and maltodextrin concentration led to increase in the production yield, powder solubility, L* and Hue parameters. While moisture content, water activity, hygroscopicity, wettability, chroma, a* and b* parameters were decreased. In conclusion, inlet temperature of 160 °C and maltodextrin concentration of 20% considered as optimum conditions maintaining desirable properties of peppermint extract powder during spray drying process
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2019/02/11 | Accepted: 2020/01/7 | Published: 2019/12/31
Received: 2019/02/11 | Accepted: 2020/01/7 | Published: 2019/12/31
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