Open AccessSpray Drying Microencapsulation of Kantan Extract (Etlingera Elatior) with Various Wall Materials
Author(s) -
N H S Anuar,
Faridah Kormin,
Norhelaliah Isa,
Ade Chandra Iwansyah,
Mohd Fadzelly Abu Bakar,
Siti Fatimah Zaharah Mohamad Fuzi,
Fatimah Sabran
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/736/1/012007
Subject(s) - maltodextrin , spray drying , abts , dpph , food science , chemistry , water activity , solubility , antioxidant , materials science , water content , chromatography , organic chemistry , engineering , geotechnical engineering
The aim of this research was to study the effect of spray drying condition on quality of kantan (Etlingera elatior) powder and their characteristics. Effects of Hanjeli Flour and Modified Cassava Flour (MOCAF) concentration at 5 % (wt/v) and Maltodextrin concentrations at 5 %, 10 %, 15 %, 20 % and 2 5% (w/v), on physical properties and antioxidant properties of spray dried kantan powder were investigated. Agridon mini spray dryer, model AG-1-06, was used in this research which an inlet and outlet air temperature, feed flow rate and air spray pressure control range was standardize at 180°C, 80°C, 3.0 Lh −1 and 0.7-1.4 kgcm −2 , respectively. The result of this study resulted 5 % MOCAF were showed the higher in physical and antioxidant properties such as process yield (31.82 %), flowability (30°) and ABTS (50.50%) of spray-dried kantan powder compared to 5 % Hanjeli flour and 5 % maltodextrin. Next, increased maltodextrin concentrations resulted in increased process yield (31.04 %-36.03 %), bulk density (0.33 g/ml-0.48 g/ml) and flowability (37°-57°), while the solubility (50.50-133.30 sec), wettability (14.90-45.20 sec), moisture content (5.24 %-5.83 %) and absorbance (2.44-0.99) decreased. However, there were no significant changes in the water activity (0.22-0.37) and soluble solid (15.16 %-16.80 %) of the kantan powder at all maltodextrin concentrations. The degradation percentage of antioxidant contents ranged in 36 %-66 % in DPPH, ABTS, TPC and TFC after spray drying process at higher temperature. The results from this study can be used to develop instant beverages, cube production as a ready-cook product and several food formulations such as ice-cream, desserts, bakery products.