Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder
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Published:
Mar 19, 2021
Keywords:
Skimmed coconut milk Virgin coconut oil Coconut protein Maltodextrin Spray drying
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Abstract
This study investigated different conditions for producing suitable skimmed coconut milk powder using spray drying process. Skimmed coconut milk is a by-product of the virgin coconut oil extraction process. The skimmed coconut milk was composed of 6.4% protein, 0.27% fiber, 6.27% sugar, 3.6% fat and 86.93% moisture content. Spray drying involved an inlet flow rate of 0.27 m3/s, temperatures between 190 and 210°C and the use of 15 and 20% maltodextrin as drying aid. As inlet and outlet temperatures increased, the product yield, moisture content, bulk density and wettability reduced. The particle size of skimmed coconut milk powder was found to be 250 μm. The average percentage of solubility of the skimmed coconut milk powder in the current study was 39.57%. The amino acid content analysis was carried out using the HPLC method to reveal the glutamic acid and arginine acid as non essential amino acid. The color of skimmed coconut milk powder at high inlet temperatures caused significant changes in L* and b* and high maltodextrin concentrations caused significant changes of a* (p < 0.05). The optimum yield of skimmed coconut milk powder was 18.65% when using 20% maltodextrin with an inlet temperature of 190°C and an outlet temperature of 80°C for spray drying.
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Duangchuen, J., Pathaveerat, S., Noypitak, S., & Jermwongruttanachai, P. (2021). Effect of Spray Drying Air Temperature to the Changes of Properties of Skimmed Coconut Milk Powder. Applied Science and Engineering Progress, 14(2), 187–195. https://doi.org/10.14416/j.asep.2020.04.009
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Research Articles
References
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[30] K. A-sun, B. Thumthanaruk, S. Lekhavat, and R. Jumnongpon, “Effect of spray drying conditions on physical characteristics of coconut sugar powder,” International Food Research Journal, vol. 23, no. 3, pp. 1315–1319, 2016.
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[32] P. B. Pathare, U. L. Opara, and F. A.-J. Al-Said, “Colour measurement and analysis in fresh and processed foods: A review,” Food and Bioprocess Technology, vol. 6, no. 1, pp. 36–60, 2012.
[33] P. Wetwitayaklung, “Coconut proteins,” Thai Bulletin of Pharmaceutical Sciences, vol. 8, no. 1, pp. 9–18, 2013.
[2] C. C. Seow and C. N. Gwee, “Coconut milk: Chemistry and technology,” International Journal of Food Science and Technology, vol. 32, pp. 189– 201, 1997.
[3] M. R. Manikantan, A. C. Mathew, K. Madhavan, T. Arumuganathan, M. Arivalagan, P. P. S. Beegum, and K. B. Hebbar, Virgin Coconut Oil Hot and Fermentation Process. Kerala, India: Central Plantation Crops Research Institute, 2016.
[4] T. Peamprasart and N. Chiewchan, “Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization,” Journal of Food Engineering, vol. 77, no. 3, pp. 653– 658, 2006.
[5] K. G. Gunetileke and S. F. Laurentius, “Conditions for the separation of oil and protein from coconut milk emulsion,” Journal of food science, vol. 39, no. 2, pp. 230–233, 2013.
[6] E. Onsaard, M. Vittayanont, S. Srigam, and D. J. McClements, “Comparison of properties of oilin- water emulsions stabilized by coconut cream proteins with those stabilized by whey protein isolate,” Food Research International, vol. 39, no. 1, pp. 78–86, 2006.
[7] L. L. Yalegama, D. Nedra Karunaratne, R. Sivakanesan, and C. Jayasekara, “Chemical and functional properties of fibre concentrates obtained from by-products of coconut kernel,” Food Chem, vol. 141, no. 1, pp. 124–130, Nov, 2013.
[8] J. V. Santhi, H. A. Tavanandi, R. Sharma, G. Prabhakar, and K. S. M. S. Raghavarao, “Differential partitioning of coconut whey proteins and fat using aqueous two phase extraction,” Fluid Phase Equilibria, vol. 503, no. 1, p. 112314, 2020.
[9] B. R. Bhandari, A. Senoussi, E. D. Dumoulin, and A. Lebert, “Spray drying of concentrated fruit juices,” Drying Technology, vol. 11, no. 5, pp. 1081–1092, 2007.
[10] M. Cano-Chauca, P. C. Stringheta, A. M. Ramos, and J. Cal-Vidal, “Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization,” Innovative Food Science & Emerging Technologies, vol. 6, no. 4, pp. 420–428, 2005.
[11] A. L. Gabas, V. R. N. Telis, P. J. A. Sobral, and J. Telis-Romero, “Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder,” Journal of Food Engineering, vol. 82, no. 2, pp. 246–252, 2007.
[12] K. Khuenpet, N. Charoenjarasrerk, S. Jaijit, S. Arayapoonpong, and W. Jittanit, “Investigation of suitable spray drying conditions for sugarcane juice powder production with an energy consumption study,” Agriculture and Natural Resources, vol. 50, no. 2, pp. 139–145, 2016.
[13] N. S. Zafisah, Y. A. Yusof, M. A. Ali, N. S. Roslan, A. Tahir, M. G. Aziz, and N. L. Chin, “Processing of raw coconut milk for its value addition using spray and freeze drying techniques,” Journal of Food Process Engineering, to be published. doi: 10.1111/jfpe.12602.
[14] Z. Fang and B. Bhandari, “Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice,” Food Research International, vol. 48, no. 2, pp. 478–483, 2012.
[15] AOAC, “AOAC official method in animal feed and pet food,” AOAC, Maryland, USA, 2016.
[16] S. Santhalakshmy, S. J. Don Bosco, S. Francis, and M. Sabeena, “Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder,” Powder Technology, vol. 274, pp. 37–43, 2015.
[17] Z. Sheikholeslami, M. Karimi, and T. Hejrani, “A comparison of the effect of sorbitol, raisin and prune concentrate on dough rheology, quality and shelf life of barbari bread,” International Journal of Biosciences (IJB), vol. 6, no. 3, pp. 303–312, 2015.
[18] T. A. Shittu and M. O. Lawal, “Factors affecting instant properties of powdered cocoa beverages,” Food Chemistry, vol. 100, no. 1, pp. 91–98, 2007.
[19] P. Schuck, A. Dolivet, and R. Jeantet, Analytical Methods for Food and Dairy Powders. New Jersey: Wiley-Blackwell, 2012.
[20] F. Fatimah, S. Gugule, and T. E. Tallei, “Characteristic of coconut milk powder made by variation of coconut-water ratio, concentration of Tween and Guar Gum.pdf,” Journal of Applied Sciences Research, vol. 13, no. 6, pp. 34–44, 2017.
[21] F. Z. Vissotto, L. C. Jorge, G. T. Makita, M. I. Rodrigues, and F. C. Menegalli, “Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration,” Journal of Food Engineering, vol. 97, no. 3, pp. 283–291, 2010.
[22] F. J. Francis, “Quality as influenced by color,” Food Quality and Preference, vol. 6, no. 3, pp. 149–155, 1995.
[23] M. A. Hassan, “Production of spray-dried coconut milk powder,” Pertanika Journal of Science & Technology, vol. 8, no. 1, pp. 127–130, 1985.
[24] W. Jittanit, S. Niti-Att, and O. Techanuntachaikul, “Study of spray drying of pineapple juice using maltodextrin as an adjunct,” Chiang Mai Journal of Science, vol. 37, no. 3, pp. 498–506, 2010.
[25] J. Weerachet, C.-I. Maythawee, D. Tithiya, and R. Wantanee, “Production of tamarind powder by drum dryer using maltodextrin and arabic gum as adjuncts,” Songklanakarin Journal of Science and Technology, vol. 33, no. 1, pp. 33–41, 2011.
[26] G. R. Chegini and B. Ghobadian, “Effect of spray-drying conditions on physical properties of orange juice powder,” Drying Technology, vol. 23, no. 3, pp. 657–668, 2005.
[27] M. J. Lewis, Physical Properties of Foods and Food Processing Systems. Amsterdam, Netherlands: Elsevier Science, 1990.
[28] C. C. Ferrari, S. P. M. Germer, I. D. Alvim, F. Z. Vissotto, and J. M. de Aguirre, “Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying,” International Journal of Food Science & Technology, vol. 47, no. 6, pp. 1237–1245, 2012.
[29] G. Caliskan and S. N. Dirim, “The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract,” Food and Bioproducts Processing, vol. 91, no. 4, pp. 539–548, 2013.
[30] K. A-sun, B. Thumthanaruk, S. Lekhavat, and R. Jumnongpon, “Effect of spray drying conditions on physical characteristics of coconut sugar powder,” International Food Research Journal, vol. 23, no. 3, pp. 1315–1319, 2016.
[31] A. M. Goula and K. G. Adamopoulos, “A new technique for spray drying orange juice concentrate,” Innovative Food Science & Emerging Technologies, vol. 11, no. 2, pp. 342–351, 2010.
[32] P. B. Pathare, U. L. Opara, and F. A.-J. Al-Said, “Colour measurement and analysis in fresh and processed foods: A review,” Food and Bioprocess Technology, vol. 6, no. 1, pp. 36–60, 2012.
[33] P. Wetwitayaklung, “Coconut proteins,” Thai Bulletin of Pharmaceutical Sciences, vol. 8, no. 1, pp. 9–18, 2013.