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Optimization of Spray Drying Method to Produce Powdered Coconut Water for Food Application

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The objective of this research was to optimize spray drying process parameter in order to obtain desirable characteristics of powdered coconut water and then apply the product for food application. the pre-treatment was done by evaporating the coconut water with vacuum condition until the brix 10%. Then, the concentrated coconut water was spray dried into powdered coconut water by variation of inlet temperatures (130, 150 and 170ºC) and concentration of maltodextrin (15, 20 and 25%). the powdered coconut water was analyzed for its yield, moisture content, color, absorbance, sensory analysis: reconstituting the powder, taste the pure powder and applied to tofu. the results found that powdered coconut water produced at 150ºC and with addition of 15% maltodextrin by spray drying process is preferred by the panelist among other treatments. This powder is transparent when diluted in water and the color is white. Other characteristics such as proximate analysis, bulk density and reconstitution time were also determined.

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Availability

B01778

(Rack Thesis)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1778

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Spray drying
Maltodextrin
Powdered coconut water
Evaporation

Specific Detail Info

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Statement of Responsibility

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