Production of Spray-dried “Terung Asam” (Solanum lasiocarpum Dunal) Powder

Lee Sin  CHANG; Siew May  EAU YONG; Liew Phing  PUI

doi:10.48048/wjst.2021.6922

Authors

Lee Sin CHANG Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia http://orcid.org/0000-0002-5694-3943
Siew May EAU YONG Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Kuala Lumpur, Malaysia
Liew Phing PUI Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Kuala Lumpur, Malaysia

DOI:

https://doi.org/10.48048/wjst.2021.6922

Keywords:

Inlet temperature, Maltodextrin, Spray drying, Terung Asam, Wettability

Abstract

Easily perishable and highly seasonal “Terung Asam” (Solanum lasiocarpum Dunal) fruit, a geographical indication plant of Sarawak, was converted into powder for shelf life extension. Spray drying was employed with a range of inlet temperature (140 - 180 °C) and the slurry was cooperated with food graded maltodextrin (5 - 25 % w/w) as food processing aid. The spray-dried “Terung Asam” powders were analysed for process yield, moisture content (Mc), water activity (Aw), hygroscopicity (Hg), water solubility index (WSI), bulk density and colour. The reconstituted powders were assessed by determining total soluble solid (TSS), pH, viscosity and colour. The results indicated that the increase in inlet temperature had resulted in reduction in Mc, Aw, and Hg. In addition, higher concentration of maltodextrin led to reduction in Mc and Hg. At the spray drying inlet temperature of 160 °C and feed added with 25 % w/w maltodextrin, “Terung Asam” powder with the following optimal physicochemical properties was produced: Mc, 2.95±0.42 %; Aw, 0.11±0.02; Hg, 17.76±0.28 %; WSI, 98.89±1.37 %; and wettability, 621.60±119.03 s. The optimized reconstituted powder had lower L*, a* and b* values than the fresh juice, indicating it is lighter in colour, less reddish and less yellowish. Overall, the production of “Terung Asam” using spray drying is feasible with the addition of food processing aid.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Author Biographies

Lee Sin CHANG, Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Department of Food Science

Siew May EAU YONG, Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Kuala Lumpur, Malaysia

Department of Biotechnology, Faculty of Applied Sciences

Liew Phing PUI, Department of Food Science with Nutrition, Faculty of Applied Sciences, UCSI University, UCSI Heights, 56000 Kuala Lumpur, Malaysia

Department of Biotechnology, Faculty of Applied Sciences

References

JH Wiersema and B León. World Economic Plants: A Standard Reference. CRC Press, London, 2016.

J Kallas. Edible Wild Plants. Gibbs Smith, USA, 2010.

CB Heiser. Of Plants and People. University of Oklahoma Press, Oklahoma, 1992.

HC Ong. Vegetables for Health and Healing. Utusan Publications, Malaysia, 2008.

S Umar. ‘Terung Asam Sarawak’, a Geographical Indications (GI) - Registered Product of Sarawak. Agriculture Research Centre, Malaysia, 2013.

VB Hoe and KH Siong. The nutritional value of indigenous fruits and vegetables in Sarawak. Asia Pac. J. Clin. Nutr. 1999; 8, 24-31.

TW Baumann. Tropenfrucht. Villacoffea Thomas Baumann, USA, 2014.

TK Lim. Edible Medicinal and Non-Medicinal Plants. Vol II. Springer Nature, Switzerland, 2012, p. 867-78.

MS Rahman. Handbook of Food Preservation. CRC Press, USA, 2007.

T Kudra and AS Mujumdar. Advanced Drying Technologies. CRC Press, USA, 2009.

JG Brennan and AS Grandison. Food Processing Handbook. John Wiley & Sons, USA, 2012.

LS Chang, YL Tan and LP Pui. Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder. Brazilian J. Food Technol. 2020; 23, e2019181.

SC Chew, CH Tan, LP Pui, PN Chong, B Gunasekaran and NK Lin. Encapsulation technologies: A tool for functional foods development. Int. J. Innov. Technol. Explor. Eng. 2019; 8, 154-60.

LS Chang, R Karim, AS Mohammed and HM Ghazali. Production and characterization of enzyme-treated spray-dried soursop (Annona muricata L.) powder. J. Food Process. Eng. 2018; 41, e12688.

AM Goula and KG Adamopoulos. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Dry. Technol. 2008; 26, 726-37.

CW Wong, LP Pui and JML Ng. Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefied puree. Int. Food Res. J. 2015; 22, 1631-6.

M Fazaeli, Z Emam-Djomeh, AK Ashtari and M Omid. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod. Process. 2012; 90, 667-75.

AOAC - Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Gathersburg, USA, 1995.

YZ Cai and H Corke. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci. 2000; 65, 1248-52.

S Phoungchandang and A Sertwasana. Spray-drying of ginger juice and physicochemical properties of ginger powders. Sci. Asia 2010; 36, 40-5.

GR Marques, SV Borges, KS de Mendonça, RV de Barros Fernandes and EGT Menezes. Application of maltodextrin in green corn extract powder production. Powder Technol. 2014; 263, 89-95.

CK Pua, NSA Hamid, CP Tan, H Mirhosseini, RBA Rahman and G. Rusul. Optimization of drum drying processing parameters for production of jackfruit (Artocarpus heterophyllus) powder using response surface methodology. LWT-Food Sci. Technol. 2010; 43, 343-9.

JA Grabowski, VD Truong and CR Daubert. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J. Food Sci. 2006; 71, E209-E217.

SY Quek, NK Chok and P Swedlund. The physicochemical properties of spray-dried watermelon powders. Chem. Eng. Process. Process Intensif. 2007; 46, 386-92.

SS Vidović, JZ Vladić, ŽG Vaštag, ZP Zeković and LM Popović. Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique. Powder Technol. 2014; 258, 209-15.

P Mishra, S Mishra and CL Mahanta. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod. Process. 2014; 92, 252-8.

RV Tonon., C Brabet and MD Hubinger. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng. 2008; 88, 411-8.

SK El-Samahy, EAA El-hady, RA Habiba and TE Moussa-Ayoub. Some functional, chemical, and sensory characteristics of cactus pear rice-based extrudates. J. Prof. Assoc. Cactus Dev. Prof. Assoc. Cactus Dev. 2007; 9, 136-47.

G Caliskan and SN Dirim. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract. Food Bioprod. Process. 2013; 91, 539-48.

RA Buffo, K Probst, G Zehentbauer, Z Luo and GA Reineccius. Effects of agglomeration on the properties of spray-dried encapsulated flavours. Flavour Fragr. J. 2002; 17, 292-9.

MT Dailami. 2009, Production of Dragon Fruit Powder Using Spray Drying Method. Thesis from Universiti Malaysia Pahang, Pahang, Malaysia.

M Solval, S Sundararajan, L Alfaro and S Sathivel. Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT-Food Sci. Technol. 2012; 46, 287-93.

ASD Sousa, SV Borges, NF Magalhães, HV Ricardo and AD Azevedo. Spray-dried tomato powder: Reconstitution properties and colour. Brazilian Arch. Biol. Technol. 2008; 51, 607-14.

GR Chegini and B Ghobadian. Spray dryer parameters for fruit juice drying. World J. Agric. Sci. 2007; 3, 230-6.

W Jittanit, S Niti-Att and O Techanuntachaikul. Study of spray drying of pineapple juice using maltodextrin as an adjunct. Chiang Mai J. Sci. 2010; 37, 498-506.