PROXIMATE COMPOSITION OF SPRAY DRIED Arrenga pinnata JUICE POWDER

Purchase PDF

Published: 2016-11-29

Page: 11-14


A. A. BADMUS *

Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia. and Department of Agricultural and Bioresources Engineering, Federal University Oye Ekiti, Nigeria.

Y. A. YUSOF

Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

N. L. CHIN

Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

N. A. AZIZ

Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

*Author to whom correspondence should be addressed.


Abstract

Sugar palm juice powder was obtained by spray drying fresh sugar palm juice. A lab plant spray dryer SD-05 was used for the study. The drying conditions were inlet air temperature 130°C, pump speed 350 Ml/h, outlet air temperature 70°C and maltodextrin addition at 20%. The proximate condition of Arrenga pinnnata juice Powder obtained was analysed for moisture content, ash, protein, fat, fibre and carbohydrate and were 3.8±0.12, 1.6±0.03, 2.7±0.23, 1.1±0.03, 8.0±0.23 and 81.8±0.36 respectively. This study demonstrates that sugar palm juice (Arrenga pinnata) can be preserved as powder and used as a natural beverage. 

Keywords: Spray drying, sugar palm juice, beverage powder


How to Cite

BADMUS, A. A., YUSOF, Y. A., CHIN, N. L., & AZIZ, N. A. (2016). PROXIMATE COMPOSITION OF SPRAY DRIED Arrenga pinnata JUICE POWDER. Journal of Advances in Food Science & Technology, 4(1), 11–14. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/3642

Downloads

Download data is not yet available.