Maltodextrin Encapsulation of Garcinia atroviridis Griff by Spray Drying Technique
Journal: International Journal of Scientific Engineering and Technology (IJSET) (Vol.2, No. 10)Publication Date: 2013-10-01
Authors : Masniza M. Hani Izzati MH. Farah Salina H.; Rinani Shima AR;
Page : 1011-1012
Keywords : Spray drying; Garcinia atroviridis Griff; maltodextrin; encapsulation;
Abstract
The purposes of this study were to produce Garcinia powder and to evaluate the physicochemical changes of the spray dried powder using maltodextrin as encapsulating agent. Three different concentrations of maltodextrin (3%, 5% and 8%) were added to Garcinia juice with the concentration 50% w/v at three different inlet temperatures (165 oC, 175 oC, 185 oC) respectively. Results demonstrated that as inlet temperature increased, the moisture content and water activities decreased and the L*, a*, b*, hue and chroma values changed as the inlet temperatures were increased. The results also showed that there was no significant differences in hydroxycitric acid content of the spray dried powders for all the inlet temperatures investigated.
Other Latest Articles
Last modified: 2013-10-02 17:19:51