Spray drying of natural flavours using palm oil
2002
Muhammad Nor Omar, Malaysian Palm Oil Board (MPOB), P.O. Box 10620, 50720 Kuala Lumpur (Malaysia). Oils and Fats Technology Centre (OFTEC) | Noni Sohaila Ibrahim, Kebangsaan Malaysia Univ. (UKM), 43600 UKM, Bangi, Selangor (Malaysia). Faculty of Science and Technology | Mohamed Nazim Anvarali, Putra Malaysia Univ. (UPM), 43400 UPM Serdang, Selangor (Malaysia). Faculty of Food Science & Biotechnology | Zaini Mat Desa (eds.), Kebangsaan Malaysia Univ. (UKM), 43600 UKM, Bangi, Selangor (Malaysia). Faculty of Science and Technology
Instant flavour ingredients were prepared by microencapsulation of palm olein with pandan, ginger, lemongrass and durian extract. The encapsulated powders were obtained after spray drying using maltodextrin (DE15) and sodium caseinate as wall materials. Analysis of the encapsulated powders indicated that the moisture, oil and surface oil content were 2.00-2.68, 56.80-68.1 and 15.2-20.5%, respectively. Gas chromatographic analysis revealed that more than 75% natural flavours were encapsulated in dried powders.
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