SPRAY DRYING OF FRUCTOOLIGOSACCHARIDE SYRUP PRODUCED FROM JERUSALEM ARTICHOKE TUBER APPLYING DIFFERENT DRYING AIDS AND PROPERTIES OF POWDER PRODUCTS

被引：0

作者：

Siriwarin, Nattacha ^{[1
]}

Wichitchan, Panisa ^{[1
]}

Thongchai, Napassakorn ^{[1
]}

Jittanit, Weerachet ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Agro Ind, Dept Food Sci & Technol, Bangkok, Thailand

来源：

JOURNAL OF THE ASABE | 2024年 / 67卷 / 06期

关键词：

Fructooligosaccharide; Maltodextrin; Sodium caseinate; Spray-drying; Whey protein concentrate; WHEY-PROTEIN-CONCENTRATE; INULIN-TYPE FRUCTANS; GLASS-TRANSITION; MALTODEXTRIN; OLIGOSACCHARIDES; TEMPERATURE; ISOLATE; HONEY; FOODS; FEED;

D O I：

10.13031/ja.15997

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Fructooligosaccharide (FOS) syrup was produced using Jerusalem artichoke tuber (JAT) as the raw material. The syrup was processed to powder form by applying a spray-drying technique with inlet/outlet air temperatures of 190/90 degrees C with three different drying aids comprising maltodextrin (MD), whey protein concentrate (WPC), and sodium caseinate (SCN) at various ratios. The key objectives of this study were to determine the suitable drying conditions by considering the powder recovery as well as to investigate the qualities of the different powders. The application ofMD at the ratio of drying aid-to-total soluble solid in syrup of1:1 w/w resulted in the highest values for powder recovery, bulk density, and water solubility and the lowest moisture content and hygroscopicity compared to its counterparts. Although the powder recovery using these conditions was 72.28%, the FOS content (the most desirable component in the powder product) was 33.53% d.b., which was clearly lower than thatfrom using SCNat the ratio of 0.25:1 w/w that produced an FOS content of50.26% d.b. However, the powder recovery using these conditions was 58.87%. These powder products could be applied as functional ingredients in food and animal feed, with their production costs being lower than those for the commercial high-purity FOS powder that requires more complicated processing techniques.

引用

页码：1585 / 1594

页数：10

共 64 条

[1]

Adhikari B., Howes T., Bhandari B. R., Langrish T. A., Effect of addition of proteins on the production of amorphous sucrose powder through spray drying, J. Food Eng, 94, 2, pp. 144-153, (2009)

[2]

Alabadi A. M., Abood S., Extraction and acid hydrolyses of fresh jerusalem artichoke inulin for fructooligosaccharide production, Iraqi J. Agric. Sci, 50, 6, (2019)

[3]

Method 923.03. Official methods of analysis of AOAC International, (2005)

[4]

Method 925.45. Official methods of analysis of AOAC International, (2005)

[5]

Method 945.16. Official methods of analysis of AOAC International, (2005)

[6]

Method 991.20. Official methods of analysis of AOAC International, (2005)

[7]

Method 991.42. Official methods of analysis of AOAC International, (2005)

[8]

Bazaria B., Kumar P., Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate, Food Biosci, 14, pp. 21-27, (2016)

[9]

Bhandari B. R., Howes T., Implication of glass transition for the drying and stability of dried foods, J. Food Eng, 40, 1, pp. 71-79, (1999)

[10]

Bhandari B. R., Howes T., Relating the stickiness property of foods undergoing drying and dried products to their surface energetics, Drying Technol, 23, 4, pp. 781-797, (2005)

← 1 2 3 4 5 6 7 →