PRODUCTION AND PROPERTIES OF SPRAY DRIED PINEAPPLE JUICE
This study was carried out to determine the effect of different ratios of pineapple juice to maltodextrin (50:50, 40:60 and 30:70) as a carrier agent with two different inlet temperatures (160 and 170°C). Observations were made based on yield and physicochemical properties of spray dried pineapple powder. Results showed that the content of protein, crude fibre, fat, ash, dietary fibre, total sugar, starch, carbohydrate, sodium, iron, potassium, calcium, vitamin A and vitamin C in 100 g pineapple powder were 1.62 g, 1.70 g, 0 g, 1.44 g, 0.22 g, 33.47 g, 38.56 g, 92.27 g, 29.86 mg, 1.02 mg, 559.04 mg, 35.28 mg, 38.05 mg and 18.10 µg, respectively. The moisture of the pineapple powder was 2.65%, while its bulk density and solubility were 0.801 g/ml and 141.0 s, respectively. These results suggested that the ratio of pineapple juice solid to maltodextrin at 40:60 with inlet temperature at 160°C, produced the highest powder output at 84.85% recovery.
Mohd. Suhaimi, A., Abd Malik, O., Asmui, S. and Ahmad Shokri, O. (2011). PRODUCTION AND PROPERTIES OF SPRAY DRIED PINEAPPLE JUICE. Acta Hortic. 902, 525-528
powder, maltodextrin, inlet temperature