Physicochemical, reconstitution, and morphological properties of red pepper juice ( Capsicum annuum L.) powder
- PDF / 927,754 Bytes
- 13 Pages / 595.276 x 790.866 pts Page_size
- 48 Downloads / 249 Views
ORIGINAL ARTICLE
Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder Gu¨ls¸ ah C ¸ alıs¸ kan Koc¸1
Revised: 5 September 2020 / Accepted: 16 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The aim of this study is to investigate the influence of the encapsulating agents (maltodextrin (MD), whey protein isolate (WP), and gum arabic (GA)) and their blends (MD ? WP, MD ? GA, WP ? GA, and MD ? WP ? GA) on the powder yield, drying ratio, productivity, drying rate, physicochemical, bulk, reconstitution, and morphological properties of the red pepper juice powders (RPJP) and to calculate the energy efficiency of the spray dryer. A pilot-scale spray dryer (180/80 °C inlet/outlet air temperature, 392 kPa atomization pressure, 1.54 m3/min air flow rate, and a 12.0 ± 0.2°Bx feeding concentration) was used for the drying experiments. The acceptable powder yield (52.48–94.25%) and specific energy consumption values (7.39–9.72 MJ/kg H2O) were obtained. The RPJP presented moisture content and water activity values lower than 10% and 0.367. The red pepper juice powders were
found to be highly dispersible (88.34–95.18%), soluble (solubility time and index are 9.75–77.25 s and around 99%), and easly wetted (9.75–122.00 s). The average particle sizes of the RPJPs were 14.92 lm, 19.68 lm, 19.36 lm, 17.58 lm, 19.96 lm, 19.41 lm, and 18.72 lm for RPJP ? MD, RPJP ? WP, RPJP ? GA, RPJP ? MD ? WP, RPJP ? MD ? GA, RPJP ? WP ? GA, and RPJP ? MD ? WP ? GA respectively. Despite the low powder yield and high water activity value, RPJP ? MD exhibited superior (bulk density, flowability, cohesiveness, wettability and solubility times) or statistically similar (productivity, moisture content, browning index, porosity, dispersibility, and hygroscopicity) properties compared to other powders.
& Gu¨ls¸ ah C¸alıs¸ kan Koc¸ [email protected] 1
Food Engineering Department, Ege University, Bornova, I˙zmir, Turkey
123
J Food Sci Technol
Graphic abstract
Keywords Red pepper juice Spray drying Efficiency Energy consumption Powder properties Morphology
RPJP ? MD ? WP
List of symbols a* ANOVA b* BI Bx cm CI DE GA h HR H 2O kg kPa kWh L* MD MER
RPJP ? MD ? GA
min MJ RPJ RPJP RPJP ? MD RPJP ? WP RPJP ? GA
123
Redness/Greenness Analysis of variance Blueness/Yellowness Browning Index Brix (8) Centimetre Carr Index Dextrose Equivalence Gum Arabic Hour Hausner Ratio Water Kilogram Kilo Pascal Kilowatt-hour Lightness Maltodextrin Moisture extraction rate (kg H2O /h) Minute Mega Joule Red pepper juice Red pepper juice powder Red pepper juice powder with maltodextrin Red pepper juice powder with whey protin isolate Red pepper juice powder with gum Arabic
RPJP ? WP ? GA
RPJP ? MD ? WP ? GA
s SEC SEM SMER Tg WP wb w:w YI e lm
Red pepper juice powder with maltodextrin and whey protin isolate Red pepper juice powder with maltodextrin and Gum Arabic Red pepper juice powder with whey protin isolate and gum Arabic Red pepper juice powder wit
Data Loading...
