[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder.

Amrutha, N. and Umesh Hebbar, H. and Prapulla, S. G. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology, 32 (9). pp. 1112-1118.

[img] PDF
Drying Technology Volume 32, Issue 9, July 2014, pages 1112-1118.pdf - Published Version
Restricted to Registered users only

Download (594kB)

Abstract

Fructooligosaccharide (FOS) finds its applications as an alternative sweetener in powder form. The effect of different process parameters (feed concentration, feed flow rate, inlet air temperature), different additives (maltodextrin, gums, starch), and anticaking agents (in different combinations and concentrations) during spray drying were investigated. FOS solution with 2% magnesium oxide as an additive gave a maximum powder yield (43% w/w), and the spray-dried powder size was fine and the texture was like talcum powder. Flow properties and microbial analysis were found to be satisfactory. The addition of anticaking agents did not have a significant effect either on the color of the powder or on FOS content, indicating good quality of the powder with respect to flowability, microbial load, and texture.

Item Type: Article
Uncontrolled Keywords: Anticaking agent; Fructooligosaccharide; Hygroscopicity; Spray drying
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 12:03
Last Modified: 28 May 2014 12:03
URI: http://ir.cftri.com/id/eprint/11585

Actions (login required)

View Item View Item