Development of Powdered Sweetened Soy Sauce Using Spray Drying Method for Food Application

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Development of Powdered Sweetened Soy Sauce Using Spray Drying Method for Food Application

Kartawiria, Irvan S. - Personal Name; Loei, Grace - Personal Name;

Indonesia as the biggest producer and consumer of sweetened soy sauce could probably gain profit from powdered sweetened soy sauce in the future. This research aimed to obtain optimum method in producing powdered sweetened soy sauce using spray drying technology. Variation of type of drying aid, concentration of drying aid and raw material is used to produce optimum result of powdered sweetened soy sauce. Maltodextrin DE 10 used as drying aid with four concentration from 5%, 10%, 15% and 20%. Soy protein isolate used as drying aid with 4%, 5%, 6% and 7% concentration. Sweetened soy sauce and light soy sauce is used as raw material in this experiment. From the experiment result, 10% maltodextrin was selected as the optimum drying aid to produce powdered sweetened soy sauce. the powder needs reconstruction to reduce its hygroscopicity character and loss of flavor, taste, color and viscosity after spray drying process. Formulation using salt, carboxymethyl cellulose and palm sugar gives comparable hedonic response to liquid sweet soy sauce.

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B01758 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 1758
Publisher: : Swiss German University., 2014
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Spray drying
Maltodextrin
Sweetened soy sauce
Soy protein isolate
Specific Detail Info: -
Statement of Responsibility: -

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