Effect of Gum Arabic on the quality of Jambolan Powder Production, Using Spray Dry Method

Main Article Content

Sunthon Fakfoun

Abstract

This research aimed to optimize the ratio between gum arabic and maltodextrin in the production of jambolan beverage powder by spray drying method. The ripened of jambolan, Syzygium cumini were collected from planting area in Chanthaburi Province. They were processed into juice,adjusted to 16 ๐Brix, prior to the gum arabic and maltodextrin were added into the juice with 5 different ratios: 0:100, 10:90, 20:80, 30:70 and 40:60 (w/w). All treatments were performed using spray dryer, using inlet air temperature of 150 °C. The results showed that the proportion of gum arabic to maltodextrin at 10:90, resulting in the color quality of the powdered jambolan beverage as close as possible to fresh jambolan juice. However, to making of health-friendly products, this study suggests the proportion of gum arabic to maltodextrin at 30:70; since it resulted to significantly higher contained of vitamin C and anthocyanin than other proportion, with the amount of 3.35±0.02 and 156.96±0.08 milligrams/100 milliliters, respectively.

Article Details

How to Cite
Fakfoun, S. (2022). Effect of Gum Arabic on the quality of Jambolan Powder Production, Using Spray Dry Method. Rajamangala University of Technology Tawan-Ok Research Journal, 2565(2), 55–62. Retrieved from https://li01.tci-thaijo.org/index.php/researchjournal2rmutto/article/view/252321
Section
Research article
Author Biography

Sunthon Fakfoun, Rajamangala University of Technology Tawan-ok

Faculty of Agro-Industrial Technology

References

AOAC. 1995. Official Methods of Analysis. (16th ed.), Association of Official Analytical Chemistry,Washington D.C.

AOAC. 2000. Official Methods of Analysis. (17th ed.), Gaithersburg, Maryland: Association of Official Analytical

Chemists, Washington D.C.

Chung, C., Rojanasasithara, T., Mutilangi, W. and McClements, D.J. (2016). Enhancement of Colour Stability of

Anthocyanins in Model Beverages by Gum Arabic Addition. Food Chemistry.201: 14-22.

Ekpong, A., W. Phomkong and E. Onsaard. 2016. The Effects of Maltodextrin as a Drying Aid and Drying Temperature

on Production of Tamarind Powder. International Food Research Journal. 23(1): 300-308.

Free encyclopedia. 2021. Jambolan. https://th.wikipedia.org/wiki. Accessed 21 July, 2021.

Giusti, M. M. and R.E. Wrolstad. 2003. Acylated Anthocyanins from Edible Sources and Their Applications in Food

Systems. Biochemical Engineering Journal. 14(3): 217-225.

Intipunya, P. and T. Thamee. 2014. Effects of Spray Drying Process on Quality of Mulberry-Honey Mixed Powder. Thai

Agricultural Research Journal. 32(2): 140-153. (in Thai)

Khunthawad, A. and J. Sripui. 2013. Effects of Encapsulattion by Spray Drying on Physical Properties of Mamao

(Antidesma Thwaitesianum) Powder. Graduate Research Conference 2013 Khon Kaen University BMP, 15: 386- 391. (in Thai)

Konghom, K. 2004. Effects Of Sugars on The Stability of Anthocyanins in Fermented Java Plum Juice. Master of Science Thesis (Economics Department). Graduate school, Kasetsart University. (in Thai)

Mahdavi, S.A., S.M. Jafari, E. Assadpoor and D. Dehnad. 2016. Microencapsulation Optimization of Natural

Anthocyanins with Maltodextrin, gum Arabic and Gelatin. International Journal of Biological Macromolecules. 85:379-385.

Pathomrungsiyungkul, P., I. Phongsirikul and S. Sripraison. 2003. Feasibility Study of Lime Powder Production Using

Spray Dryer. Faculty of Agro-Industry, Chiang Mai University. 46 p. (in Thai)

Phuseerit, O., C. Najan, Y. Pangsri and S. Rattanasuk. 2019. Effect of Yeast Isolated from Sugarcane Juice on Quality of

Jambolan Plum (Syzygium cumini) Wine. The Sci J of Phetchaburi Rajabhat. 16 (1): 35-41. (in Thai)

Pisuttisopon, S. 2004. Optimal Conditions for the Production of Powdered Palm Juice Using Spray Dryer. Master’s

Thesis, Naresuan University. (in Thai)

Pornchaloempong, P. and N. Rattanapanone. 2021a. Maltodextrin. http://www.foodnetworksolution.com/wiki/word/1914/maltodextrin. Accessed 8 Apr. 2021. (in Thai)

Pornchaloempong, P. and N. Rattanapanone. 2021b. Gum acacia (online). Source: https://www.foodnetworksolution.com/wiki/word/1489/acacia-gum-arabic. Accessed 8 Apr. 2021. (in Thai)

Samerwong, A. 2017. Jambolan beverage in the Buddha era. Technology Chaoban https://www.technologychaoban.com/bullet-news-today/article_37250. Accessed 12 Apr. 2021. (in Thai)

Sarochwikasit, S. and C. Tangduangdee. 2011. Effect of drying temperature and drying aids on qualities of spray

dried pineapple juice. Agricultural Scince Journal, 34 (3): 203-215.

Shihawong, W. 2003. Effects of maltodextrin on qualities of lime powder produced by freeze drying. Proceedings of

st Kasetsart University Annual Conference, 3-7 February, 2003 Subject: Agro Industry: 286-293. (in Thai)

Sirilert, T., N. Silalai, K. Chaysuriya and C. Sarawong. 2017. Effect of Drying Process on Physicochemical Properties of

Low-Calorie Non-Dairy Cream Powder From Rice Flour. Burapha Sci. J. 22(2): 155-168. (in Thai)

Swaminathan, S., J.D.B. Sowriappan, F. Sneha and S. Mallela. 2015. Effect of inlet temperature on physicochemical

properties of spray-dried jamun fruit juice powder. Powder Technology. 274: 37-43.

Thai Industrial Standards Institute. 2019. Thai community product standard: instant banana.

https://tcps.tisi.go.th/pub/tcps1525_62.pdf. Accessed 8 Apr. 2021. (in Thai)

Thai Industrial Standards Institute. 2013a. Thai community product standard: instant bale fruit drink. Sources:

https://tcps.tisi.go.th/pub%5Ctcps0169_56.pdf. Accessed 8 Apr. 2021. (in Thai)

Thai Industrial Standards Institute. 2013b. Thai community product standard: instant mixed herbs drink. Sources:

https://tcps.tisi.go.th/pub/tcps1441_56.pdf. Accessed 8 Apr. 2021. (in Thai)

Wong, C. W., C.Y. Teoh and C.E. Putri. 2017. Effect Of Enzymatic Processing, Inlet Temperature, And Maltodextrin

Concentration on The Rheological and Physicochemical Properties of Spray-Dried Banana (Musa Acuminata) Powder. Journal of Food Processing and Preservation.42(2).e13451.

Wong, C., and W. Lim. 2016. Storage Stability of Spray-Dried Papaya (Carica Papaya L.) Powder Packaged in Aluminum Laminated Polyethylene (ALP) and Polyethylene Terephthalate(PET). International Food Research Journal. 23(5): 1887-1894.