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Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray‐drying method
Author(s) -
Loh Seng Kean,
Che Man Yaakob B,
Tan Chin Ping,
Osman Azizah,
Hamid Nazimah Sheik A
Publication year - 2005
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.2169
Subject(s) - spray drying , flavour , response surface methodology , solubility , water content , chemistry , water activity , heat of combustion , food science , yield (engineering) , pulp and paper industry , materials science , chromatography , organic chemistry , metallurgy , combustion , engineering , geotechnical engineering
A study on the production of spray‐dried pandan ( Pandanus amaryllifolius ) powder was conducted and optimised using response surface methodology (RSM). Parameters investigated include inlet temperature (170–200 °C) and feed rate (6–12 rpm), with a preset outlet temperature of 90 °C. The estimated regression coefficients ( R 2 ) for the physicochemical characteristic and sensory responses of pandan powder were ≥0.800, except for overall acceptability. Some mathematical models could be developed with confidence based on the results from all responses. An optimum drying process for spray drying represents conditions that would yield acceptably high colour index (such as L value, a value and b value), low moisture content, low water activity ( a w ), high solubility and high colour, flavour, odour and overall acceptability for sensory responses. Optimum conditions of 170 °C inlet temperature and 6 rpm feed rate, with a constant outlet temperature of 90 °C, were established for producing spray‐dried pandan powder as an edible colouring and flavouring powder. Copyright © 2005 Society of Chemical Industry