Processing of spray dried macapuno powder
2008
Casul, J.M.
Mature macapuno nut was processed into powder utilizing a Niro Mobile Minor spray dryer. Appropriate formulation for the ratio with macapuno puree to maltodextrin as carrier was established. Spray drying parameters were also selected with inlet and outlet temperatures and pump speed as variables. These parameters were optimized in order to produce a shelf stable and good quality macapuno powder. Study showed that the 60:40 formulation was most appropriate having the spray drying parameters of 140 deg C inlet temperature, 77 deg C outlet temperature and pump speed of 1000 revolutions per minute and with air pressure of 3 bars. Macapuno powder was then evaluated as to its physicochemical properties, storage stability and utilization. Moisture content of the powder is inversely proportional with inlet temperature while bulk density and inlet temperature showed a direct relationship. Rehydration characteristics for all treatments were rated poor though the powder was free flowing. This was due to the relatively higher fat content of the product. The powder produced was stable at room temperature even without anti-caking agents and less hygroscopic. Powder with anti-caking agents and antioxidants had moisture adsorption of only 0.0041 and 0.005 g/min and had low monolayer values. The addition of antioxidants was found effective in preventing autooxidation of the fat component and loss of vitamin E. Macapuno powder was rated to be highly acceptable as an ice cream flavoring and had highly perceptible aroma and flavor when used at 13.7% concentration based on total weight of raw materials.
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