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Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders
Author(s) -
Samborska Katarzyna,
Barańska Alicja,
Szulc Karolina,
Jankowska Ewa,
Truszkowska Marzena,
OstrowskaLigęza Ewa,
Wołosiak Rafał,
Szymańska Ewelina,
Jedlińska Aleksandra
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10247
Subject(s) - spray drying , skimmed milk , maltodextrin , food science , materials science , chemistry , chromatography
BACKGROUND Apple concentrate and honey were spray‐dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION Thus, skimmed milk is proposed as a natural carrier for spray‐drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry