Effect of Spray Drying Temperature on Quality of Instant Herbal Drinks
Keywords:Spray drying, Instant drinks, Thunbergia laurifolia Lindl, Tiliacora triandra (Colebr.) Diels, Centella asiatica (L) Urb
The aim of this research was to investigate the effect of the inlet temperatures on the quality of the instant herbal drink powders including instant laurel clock (Thunbergia laurifolia Lindl.) or rang-jeud drink, instant bamboo grass (Tiliacora triandra (Colebr.) Diels), or ya-nang drink and instant asiatic pennywort (Centella asiatica (L) Urb.) or bai-bua-bok drink. The inlet temperatures were varied from 120, 140 and 160°C, whereas other parameters including outlet temperature (90°C), maltodextrin concentration (15% w/v) and feed flow rate (10 mL/min) were kept constant. Physical properties of the instant herbal drink powder including moisture content, water activity, bulk density, solubility and color were analyzed. Microbiological properties and shelf stability of the spray-dried powder were also investigated. The results showed that at higher inlet temperature, moisture content, water activity, bulk density and solubility of the spray-dried powder were decreased significantly (p<0.05). The microbiological quantity analysis of the instant herbal drink powders were within standard range of Thai community product standard. Shelf stability of instant herbal drink produced from 120 and 140°C inlet temperature was less than one month. As the longer period of storage, water activity in spray dried powder increased significantly (p<0.05). Overall, satisfactory physical properties of instant herbal drink powder were obtained from 160°C inlet temperatures. Sensory properties of instant herbal drink was evaluated by two panel groups; age 18–25 (n=30) and age above 45 (n=30). The result indicated that the instant laurel clock drink received highest overall acceptance.
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