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Optimisation of spray drying process parameters for low‐fat honey‐based milk powder with antioxidant activity
Author(s) -
Bansal Vikas,
Sharma Harish Kumar,
Nanda Vikas
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12416
Subject(s) - flavonoid , chemistry , dpph , food science , water content , solubility , antioxidant , water activity , bulk density , spray drying , chromatography , organic chemistry , environmental science , geotechnical engineering , soil science , engineering , soil water
Summary The purpose of this study was to optimise process parameters to prepare spray‐dried honey‐based milk powder containing functional properties of honey. Experimental design with temperature (180 to 200 °C), honey concentration (5–15%) and feed flow rate (8–10 rpm) as independent variables was studied to investigate the effect on product responses. Results showed that increasing the temperature resulted in powder with lower moisture, bulk density, antioxidant activity, total phenolic contents, total flavonoid contents and higher water solubility index. Increasing feed flow rate resulted in higher moisture, bulk density, antioxidant activity, reduced water solubility index, total phenolic content and total flavonoid content, whereas increasing honey concentration resulted in increase in antioxidant activity, total phenolic content and total flavonoid content. The moisture content, bulk density, water solubility index, DPPH scavenging activity, total phenolic content and total flavonoid content were 3.27%, 0.44 g cc −1 , 96.67 g g −1 , 17.45%, 2.54 GAE g −1 powder and 1.40 RE g −1 powder, respectively.