Eva, Mayasari and Satrijo, Saloko and Oke, Anandika Lestari and Maria, Ulfa B12 - Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf. Turkish Journal of Agriculture - Food Science and Technology.
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TB12 Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf.pdf Download (1MB) | Preview |
Abstract
Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of different drying inlet air temperature on physico- chemical of the spray dried san-sakng leaf. San-sakng leaf powders was produced using spray drying and maltodextrin as raw material. Completely randomized design was used with one factor, namely drying inlet air temperature on the spray drying process (130°C, 140°C, and 150°C). The results showed that moisture, solubility, bulk density, particle size, and encapsulation efficiency on the San-sakng leaf powders presented significantly affected by the drying inlet air temperature. Increasing inlet air temperature led to reduced moisture, bulk density, and particle size, whereas enhancing the solubility and encapsulation efficiency.
| Item Type: | Article |
|---|---|
| Keywords (Kata Kunci): | Spray drying Free glutamic acid Maltodextrin Temperature Umami |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Dr. Ir. Satrijo Saloko , MP. |
| Date Deposited: | 05 Jul 2023 03:30 |
| Last Modified: | 17 Jul 2023 02:01 |
| URI: | http://eprints.unram.ac.id/id/eprint/40855 |
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