Amrutha, N. and Umesh Hebbar, H. and Prapulla, S. G. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology, 32 (9). pp. 1112-1118.
![[thumbnail of Drying Technology Volume 32, Issue 9, July 2014, pages 1112-1118.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Drying Technology Volume 32, Issue 9, July 2014, pages 1112-1118.pdf")
PDF
Drying Technology Volume 32, Issue 9, July 2014, pages 1112-1118.pdf - Published Version
Restricted to Registered users only
Download (594kB)
Abstract
Fructooligosaccharide (FOS) finds its applications as an
alternative sweetener in powder form. The effect of different process
parameters (feed concentration, feed flow rate, inlet air temperature),
different additives (maltodextrin, gums, starch), and anticaking
agents (in different combinations and concentrations) during
spray drying were investigated. FOS solution with 2% magnesium
oxide as an additive gave a maximum powder yield (43% w/w), and
the spray-dried powder size was fine and the texture was like talcum
powder. Flow properties and microbial analysis were found to be satisfactory.
The addition of anticaking agents did not have a significant
effect either on the color of the powder or on FOS content, indicating
good quality of the powder with respect to flowability, microbial load,
and texture.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Anticaking agent; Fructooligosaccharide; Hygroscopicity; Spray drying |
| Subjects: | 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Fermentation Technology and Bioengineering Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 May 2014 12:03 |
| Last Modified: | 28 May 2014 12:03 |
| URI: | http://ir.cftri.res.in/id/eprint/11585 |
Actions (login required)
- View Item