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'Cempedak' powder was produced by spray-drying of juice produced from Celluclast® 1.5 L-treated 'cempedak' fruit puree, to which 15% (w/w) maltodextrin DE 10 and 0.66% (w/w) calcium phosphate have been added. Spray-drying took place at an inlet air temperature of 160 °C. The powder was packed in aluminum-laminated polyethylene pouches and subjected to accelerated storage at a temperature of 38±1 °C and 90% relative humidity (RH) for 49 days. Spray-dried 'cempedak' fruit powder was found to have a more pronounced hygroscopicity and caking tendency with the increase of storage time-apart from becoming darker, more reddish but less yellowish. The kinetics of most quality parameters monitored was of zero-order, indicating that the 'cempedak' fruit powder degradation was constant: while hygroscopicity and water solubility index was of the first order. Under accelerated storage conditions, the shelf-life was extrapolated to be 60.43 days, based on the Guggenheim-Anderson-de Boer (GAB) model for water activity-moisture content. [ABSTRACT FROM AUTHOR]

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder's cohesiveness and flowability. [ABSTRACT FROM AUTHOR]

Background. 'Cempedak' (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. Materials and methods. The parameters of spray-dried 'cempedak' fruit powder under study include inlet air temperature (140-180°C) and maltodextrin (DE 10) concentrations (5-15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried 'cempedak' powder. Results. Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. Conclusion. The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water. [ABSTRACT FROM AUTHOR]

'Cempedak' fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded 'cempedak' fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of 'spray-dried' powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of 'cempedak' powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity. [ABSTRACT FROM AUTHOR]

Abstract: Easily perishable soursop (Annona muricata L.) fruit was converted into powder for value‐addition. Soursop puree obtained from fruit pulp that had been treated with different concentrations (0–2% v/w) of Celluclast 1.5 L at fixed (1.5% v/w) concentration of Pectinase Ultra SP‐L were spray‐dried at various inlet temperatures (130–160 °C) after mixing the puree with maltodextrin (20–40% w/w). Multiple responses optimization from Response Surface Methodology (RSM) indicated puree that was pretreated with 1.3% (v/w) cellulase and incorporated with 37% w/w maltodextrin and spray‐dried at an inlet temperature of 156 °C could be transformed into powder that had the following physicochemical properties: moisture content, 2.03% (wb); Aw, 0.18; hygroscopicity, 29.02 g/100g; stickiness, 173.02 g and yield 70.56% of powder. The glass transition temperature (Tg) was found to range between 46.53 and 58.25 °C, indicating the spray‐dried powder was an amorphous material. Surface morphology of the powder particles, viewed using Scanning Electron Microscopy, showed they exhibited spherical in shape and possessed a continuous wall (crust) without surface cracks. Practical applications: This work offers an alternative way of reducing wastage in soursop plantation due to short shelf life and perishable properties of soursop fruit. Soursop fruit was transformed to soursop puree without the addition of water by enzymatic–liquefaction. The soursop puree produced by enzymatic pretreatment is suitable to be used as spray drying feed as the puree produced is smooth. This is significant especially to the food processing industry to understand the potential application of enzyme in pretreatment step to liquefy and reduce the viscosity in the production of puree instead of using conventional method (addition of water). Soursop powder was produced by spray drying which is a commercial method in the production of fruit powder. This indicates it is feasible with the spray drying to produce soursop powder that exhibited amorphous particle characteristic. Production of soursop powder also broadens its potential applications in food industry. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide the reduced-fat creamer with desirable characteristics as compared to a commercial creamer. In this study, the creamer containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (T g ) and the lowest stickiness and moisture content among all formulated creamers. All instant-creamers from two-stage drying (spray drying followed by fluidized bed drying) had lower moisture content, bulk density, and stickiness as well as higher glass transition temperature (T g ) than the regular-creamer from the one-stage spray drying only. This might confirm the significant positive impact of fluidized bed drying on the physicochemical properties and functional characteristics of the reduced fat creamer. The sensory analysis revealed that the partial replacement of fat with 25% maltodextrin and 7.5% inulin resulted in the most acceptable instant coffee creamer comparable with the commercial product. [ABSTRACT FROM AUTHOR]