Original scientific paper

https://doi.org/10.17113/ftb.54.04.16.4601

Optimization of Sour Cherry Juice Spray Drying as Affected by Carrier Material and Temperature

Ivona Elez Garofulić orcid.org/0000-0001-5817-161X ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierott ij eva 6, HR- 10000 Zagreb, Croatia
Zoran Zorić ; Faculty of Food Technology and Biotechnology, Centre Zadar, Petra Kasandrića 6, HR- 23000 Zadar, Croatia
Sandra Pedisić ; Faculty of Food Technology and Biotechnology, Centre Zadar, Petra Kasandrića 6, HR- 23000 Zadar, Croatia
Verica Dragović-Uzelac ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierott ij eva 6, HR- 10000 Zagreb, Croatia

Abstract

Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4–7 and 13–17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture content and powder hygroscopicity, higher bulk density, solubility and product yield. Higher temperatures decreased the moisture content and bulk density of powders. Temperature of 200 °C and 27 % of maltodextrin with 4–7 DE were found to be the most suitable for production of sour cherry Marasca powder.

Keywords

sour cherry juice; spray drying; optimization; physicochemical properties

Hrčak ID:

169988

URI

https://hrcak.srce.hr/169988

Publication date:

2.12.2016.

Article data in other languages: croatian

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