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Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder.

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Relation http://ir.cftri.com/11585/
http://doi.org/10.1080/07373937.2014.886257
 
Title Effect of Additives on Quality of Spray-Dried
Fructooligosaccharide Powder.
 
Creator Amrutha, N.
Umesh Hebbar, H.
Prapulla, S. G.
 
Subject 31 Food Additives
 
Description 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.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11585/1/Drying%20Technology%20Volume%2032%2C%20Issue%209%2C%20July%202014%2C%20pages%201112-1118.pdf
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.