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Addition of cashew tree gum to maltodextrin‐based carriers for spray drying of cashew apple juice
Author(s) -
De Oliveira Mirela Araújo,
Maia Geraldo Arraes,
De Figueiredo Raimundo Wilane,
De Souza Arthur Cláudio Rodrigues,
De Brito Edy Sousa,
De Azeredo Henriette Monteiro Cordeiro
Publication year - 2009
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/j.1365-2621.2008.01888.x
Subject(s) - maltodextrin , spray drying , ascorbic acid , anacardium , food science , chemistry , water activity , solubility , water content , chromatography , horticulture , organic chemistry , geotechnical engineering , biology , engineering
Summary This study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTG R , ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTG R ≥50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility.