The Effect of Maltodextrin on Qualities of Instant Che - Mei Tea Powder
Abstract
The objective of this work is to study drying process optimization of Che - Mei Tea using vacuum evaporator and treating with maltodextrin (10%, 20%, 30%, 40% and 50% w/ v) as a drying aid in the first step. After drying in tray hot air oven, the samples were taken to sensory evaluation testing using 9-point hedonic scale (appearance, color, smell, flavor and overall liking) with 50 panelists. The result indicated that the tea powder having 20% maltodextrin was the best with the overall liking score 6.49. The determination of physical properties and chemical analysis including L* a* b*, moisture content (%), water activity (Aw), solubility (%), density (g/mL) was 76.75, 2.94, 14.41, 6.36, 0.51, 48.17 and 0.85, respectively. For the physical and chemical change of tea powder in 2 packages (aluminum foil and LLDPE, linear low-density polyethylene) after storing at room temperature (29±2 oC) for 90 days, it was found that package and storage temperature significantly affected the physical and chemical change. The color tended to be browner, Aw and moisture content increased, solubility decreased and the best condition to keep tea powder stable was keeping in aluminum foil. Keywords : instant tea powder ; Che-Mei tea ; maltodextrinReferences
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Journal of Food Engineering, 64, 285–287.
Amarin, J. (2015). Development of moisture indicator of tea powder packaging. Master of science. Printing and Packaging technology program. Industrial Education and Technology faculty. King Mokut,s Institute of Technology Thonburi. (in Thai)
AOAC. (2000). Official methods of analysis of association of official chemists (17th). Washinton DC: The Association of official Analytical Chemists Inc.
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Areekul, V., Phongpipatpong, M., Narinsuksanti, S. & Tarchew,S. 2014. Development of Instant Jiaogulan Tea Powder Using Spray Dryer and Its Storage Stability. Bankok: King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Auisakchaiyoung, T and Rojanakorn, T. 2015. Effect of foam-mat drying conditions on quality of dried Gac fruit (Momordica cochinchinensis) aril. international Food Research Journal, 22, 2025-2031.
Cano-Chauca, M., Stringheta, P. C., Ramos, A. M. & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder spray drying and its functional characterization. Innovation of Food Science Technology, 6, 420–428.
Deepanya, W. (2008). Development of Gummy Jelly Tamarind Product. Phetchabun: Phetchabun Rajabhat University. (in Thai)
Goula, A. M., Adamopoulos, K. G. & Kazakis, N.A. (2004). Influence of spray drying conditions on tomato
powder properties. Drying Technology, 22, 1129-1151.
Huang, X., & Hsieh, F.H. (2005). Physical Properties, Sensory attributes, and consumer preference of pear fruit leather. Journal of food science, 70, 177-186.
Kanpairo, K., Usawakesmanee,W., Sirivongpaisal, P. & Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19 (3), 893-899.
Kongwan, N. (2016). Production of instant drink from fermented vinegar mixed with fruit Juice. Bangkok Rangsit University. (in Thai)
Kurozawa, L. E., Park, K. J. & Hubinger, M. D. (2009). Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Jounal of Food Engineering, 94, 326 – 333.
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Madene, A., Jacquot, M., Scher, J. & Desobry, S. (2005). Flavor encapsulation and controlled release. Journal of Food Science and Technology, 41, 11 – 21.
Nadeem, H.S., Torun, M., & Ozdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food science and technology, 44,1626-1635.
Narinsuksunti, S. (2015). Extraction of Jiaogulan flavor compound for instant tea production. Master of science. Food science program. Agro industry faculty. King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Obon J.M., Castellar, M.R., Alacid, M. & Fernandez-Lopez, J.A. (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of food engineering, 90, 471-479.
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Phoungchandang, S. & Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of Science Asia, 36, 40 – 45.
Poonsri, W Akkarakultron, W and Kaewsorn, K (2017) Study on drying method of rose tea. Research Journal Rajamangala University of Technology Thanyaburi, 16 (1-2), 1-9.
Rittanathanalerk, M., Chiewchan, N. & Srichompoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Jounal of Food Engineering, 66, 259 – 265.
Sangsuwan, W. (2007). A Study on Instant Mulberry Leaf Mixed Tea Powder Processing. Ratchaburi: Muban Chombung Rajabhat University. (in Thai)
Sarochawitkasit, S., Tangduangdee, C. & Devahastin, S. (2007). Spray drying pineapple juice using spray dryer. Jounal of Agricultural of Food Science, 38, 131–134.
Shittu, T. A. & Lawal, M.O. 2007. Factors affecting instant properties of powdered cocoa beverages. Food Chemistry, 100, 91-98.
Siew, Y. Q., Ngan, K. C. & Peter, S. (2007). The Physicochemical properties of spray – dried watermelon powders. Chemistry of Engineering Process Intensification, 46(5), 386 – 392.
Sinija, V.R. & Mishra, H.N., (2008). Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. Journal of food engineering, 86, 494-500.
Stoklosa, A.M., Lipasek, R..A., Taylor, L.S. & Mauer, L.J. (2012). Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: A study of deliquescent ingredient blends. Food research iInternational, 49,783-791.
Theppakorn, T. (2013). Green Tea Catechins and Storage Stability. KKU Science Journal, 41(1), 41-55. (in Thai)
Trirattanapikul, W and Phoungchandang, S. 2016. Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.). International Journal of Food Engineering, 12(4), 395-409.
Wolfe, K., Wu, X. & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of agricultural and food chemistry, 51, 609-614.
Zhao, Y., Xie, Z., Niu, Y., Shi, H., Chen, P. & Yu, L. (2012). Chemical compositions, HPLC/MS fingerprinting profiles and radical scavenging properties of commercial Gynostemma pentaphyllum (Thunb.) Makino samples. Food chemistry, 134,180-188.
Journal of Food Engineering, 64, 285–287.
Amarin, J. (2015). Development of moisture indicator of tea powder packaging. Master of science. Printing and Packaging technology program. Industrial Education and Technology faculty. King Mokut,s Institute of Technology Thonburi. (in Thai)
AOAC. (2000). Official methods of analysis of association of official chemists (17th). Washinton DC: The Association of official Analytical Chemists Inc.
Agartvipart, P., Foo, T., Sirisukchaitavorn, N., Awakulpaish, N., Chongcharoen, R and Thumthanaruk, B. 2015. Use of reusable tea leaves for tea drink production. The Journal of Applied Science, 14(1), 45-57. (in Thai)
Areekul, V., Phongpipatpong, M., Narinsuksanti, S. & Tarchew,S. 2014. Development of Instant Jiaogulan Tea Powder Using Spray Dryer and Its Storage Stability. Bankok: King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Auisakchaiyoung, T and Rojanakorn, T. 2015. Effect of foam-mat drying conditions on quality of dried Gac fruit (Momordica cochinchinensis) aril. international Food Research Journal, 22, 2025-2031.
Cano-Chauca, M., Stringheta, P. C., Ramos, A. M. & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder spray drying and its functional characterization. Innovation of Food Science Technology, 6, 420–428.
Deepanya, W. (2008). Development of Gummy Jelly Tamarind Product. Phetchabun: Phetchabun Rajabhat University. (in Thai)
Goula, A. M., Adamopoulos, K. G. & Kazakis, N.A. (2004). Influence of spray drying conditions on tomato
powder properties. Drying Technology, 22, 1129-1151.
Huang, X., & Hsieh, F.H. (2005). Physical Properties, Sensory attributes, and consumer preference of pear fruit leather. Journal of food science, 70, 177-186.
Kanpairo, K., Usawakesmanee,W., Sirivongpaisal, P. & Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19 (3), 893-899.
Kongwan, N. (2016). Production of instant drink from fermented vinegar mixed with fruit Juice. Bangkok Rangsit University. (in Thai)
Kurozawa, L. E., Park, K. J. & Hubinger, M. D. (2009). Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Jounal of Food Engineering, 94, 326 – 333.
Laohasilpsomjit, S. 2018. Active packaging systems for dried tea. Rajabhat Agricultural Journal, 17, 34-41. (in Thai)
Madene, A., Jacquot, M., Scher, J. & Desobry, S. (2005). Flavor encapsulation and controlled release. Journal of Food Science and Technology, 41, 11 – 21.
Nadeem, H.S., Torun, M., & Ozdemir, F. (2011). Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food science and technology, 44,1626-1635.
Narinsuksunti, S. (2015). Extraction of Jiaogulan flavor compound for instant tea production. Master of science. Food science program. Agro industry faculty. King Mokut,s Institute of Technology Ladkrabang. (in Thai)
Obon J.M., Castellar, M.R., Alacid, M. & Fernandez-Lopez, J.A. (2009). Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of food engineering, 90, 471-479.
Patras, A., Brunton, N.P., O'Donnell., C. & Tiwar., .B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in food science & technology, 21,
3-11.
Phoungchandang, S. & Sertwasana, A. (2010). Spray-drying of ginger juice and physicochemical properties of Science Asia, 36, 40 – 45.
Poonsri, W Akkarakultron, W and Kaewsorn, K (2017) Study on drying method of rose tea. Research Journal Rajamangala University of Technology Thanyaburi, 16 (1-2), 1-9.
Rittanathanalerk, M., Chiewchan, N. & Srichompoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Jounal of Food Engineering, 66, 259 – 265.
Sangsuwan, W. (2007). A Study on Instant Mulberry Leaf Mixed Tea Powder Processing. Ratchaburi: Muban Chombung Rajabhat University. (in Thai)
Sarochawitkasit, S., Tangduangdee, C. & Devahastin, S. (2007). Spray drying pineapple juice using spray dryer. Jounal of Agricultural of Food Science, 38, 131–134.
Shittu, T. A. & Lawal, M.O. 2007. Factors affecting instant properties of powdered cocoa beverages. Food Chemistry, 100, 91-98.
Siew, Y. Q., Ngan, K. C. & Peter, S. (2007). The Physicochemical properties of spray – dried watermelon powders. Chemistry of Engineering Process Intensification, 46(5), 386 – 392.
Sinija, V.R. & Mishra, H.N., (2008). Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. Journal of food engineering, 86, 494-500.
Stoklosa, A.M., Lipasek, R..A., Taylor, L.S. & Mauer, L.J. (2012). Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: A study of deliquescent ingredient blends. Food research iInternational, 49,783-791.
Theppakorn, T. (2013). Green Tea Catechins and Storage Stability. KKU Science Journal, 41(1), 41-55. (in Thai)
Trirattanapikul, W and Phoungchandang, S. 2016. Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.). International Journal of Food Engineering, 12(4), 395-409.
Wolfe, K., Wu, X. & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of agricultural and food chemistry, 51, 609-614.
Zhao, Y., Xie, Z., Niu, Y., Shi, H., Chen, P. & Yu, L. (2012). Chemical compositions, HPLC/MS fingerprinting profiles and radical scavenging properties of commercial Gynostemma pentaphyllum (Thunb.) Makino samples. Food chemistry, 134,180-188.
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2020-09-01
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