Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties

Document Type : Research Article

Authors

1 M.sc student of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Ph.D, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 M.sc of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

In this study, The effect of wall material (Arabic gum, maltodextrin and whey protein concentrate (WPC)) in different concentrations (10,20,30 w/v) on powder production yield, moisture content, Water activity, wettability, solubility, hygroscopicity, bulk, tapped and true density, colorimetric and flowability characteristics of stevia powders were investigated. Also, the microstructure of spray dried powder was evaluated by scanning electron microscopy. The results showed that increasing the maltodextrin ratio led to increasing in powder production yield. By increasing the carriers concentration, the amount of water activity, bulk, tapped, true density of samples, decreased, these properties were in the range of 0.08-0.33, 0.34-0.59 g / mL, 0.39 – 0.64 g/mL, 1.28 - 1.61 g/mL, respectively. The minimum flowability indexes (Hausner ratio, compressibility, angle of repose) obtained in 10 WPC sample. The maximum moisture content (5.03%), time of wettability (51.08 seconds), solubility (94.08%) and hygroscopicity (30.66%) were related to 10 WPC, 30 WPC, 10 MD, 10 GA samples, respectively. The evaluation of samples microstructure showed that the samples containing WPC had larger particles and deeper wrinkling surfaces.

Graphical Abstract

Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties

Highlights

  • Spray drying of the stevia extract was performed using different carriers (Arabic Gum, Maltodextrin and whey Protein Concentrate).
  • The production yield of stevia powders was affected by the carrier type
  • The maximum solubility of the powders was achieved using a concentration of 10% maltodextrin.
  • The samples containing wpc had larger particles than those obtained from Arabic gum and maltodextrin.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 5, Issue 4
November 2018
Pages 637-650

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History

  • Receive Date: 13 February 2018
  • Revise Date: 02 April 2018
  • Accept Date: 16 April 2018

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