THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER
Spray drying of fruit juices is often affected by sticky problems associated with the high sugar content of the fruit, and may be alleviated by the use of spray drying aids such as maltodextrin. In this study, the use of maltodextrin in the production of a pineapple powder using locally available pineapples was investigated. Three commercially available maltodextrin products (M100, M150 and M180), with dextrose equivalent (DE) values of 11.5, 16.2 and 16.5 were used at a concentration of 15% (w/w). Drying was carried out in a BUCHI B-290 Mini Spray Dryer at an inlet temperature of 150°C and at a pump speed of 40%. Total soluble solids, pH, water activity (aw) moisture content, and colour (Hunter L, a, b) measurements were made on the fresh juice, dried powders and reconstituted juices. The bulk density and solubility of the powders was also determined. Preliminary experiments revealed that the percentage yields of spray-dried powders were generally low and ranged from 1.4 to 4.0% as the DE increased from 11.5 to 16.2, but further increasing the DE to 16.5 did not result in a higher yield. The spray-dried powder obtained using the M100 was off-white in colour with a moderate pineapple odour while the powder obtained using the M150 was pale yellow in colour with a strong pineapple odour. The moisture content and aw values of the powder obtained using the M150 were lower than those for the M100 samples, averaging 2.70% (wb) and 0.347, respectively. The reconstituted juice made from the M150 sample was stronger in pineapple odour and taste than the M100 sample. Based on the results, maltodextrin M150 with a DE of 16.2 can be used to produce a pineapple powder that can be reconstituted to give a juice of acceptable colour, odour and taste.
Mujaffar , S. and Dhun, G. (2014). THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER. Acta Hortic. 1047, 315-322
maltodextrin, dextrose equivalent, sticky issues, glass transition temperature