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