Development of Instant Beverage Powder Based on Sacha Inchi

IF 0.6 4区综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES

Chiang Mai Journal of Science Pub Date : 2024-01-31 DOI:10.12982/cmjs.2024.017

S. Eadmusik, Sabaipear Thongprathuang, Tanimas Luekhuntod, Pimrajika Didbunjong, C. Phungamngoen

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引用次数: 0

Abstract

Sacha inchi (Plukenetia volubilis L.) seed oil gains an industrial’s attention although other parts of the seed also have economical and nutritional potentials. This study was aimed to produce instant beverage powder based on sacha inchi by formula optimization and investigation the effect of drumdrying conditions on its physicochemical and sensorial properties. Results from a mixture design showed that the most suitable formula composed of 64% sacha inchi seed extraction, 20% sweet corn and 16% instant oat, in addition a penalty analysis revealed that the most preferable sugar adding level was 8% (w/w). In term of drum-drying condition, rotation speed and maltodextrin concentration strongly infl uenced moisture content, ΔE* and water solubility index (WSI) while they had no effect on rehydration ratio. The physicochemical and sensorial properties of the instant beverage powder obtained from this study were similar to those of commercial product except for WSI. This study demonstrates that, besides seed oil, sacha inchi seed can be valorized and utilized as a novel food ingredient for an instant beverage powder production.

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基于 Sacha Inchi 的速溶饮料粉的开发

虽然沙棘（Plukenetia volubilis L.）种子的其他部分也具有经济和营养潜力，但其种子油却受到了工业界的关注。本研究旨在通过配方优化来生产基于沙棘籽的速溶饮料粉，并调查滚筒干燥条件对其理化和感官特性的影响。混合物设计结果表明，最合适的配方由 64% 的沙棘籽提取物、20% 的甜玉米和 16% 的速溶燕麦组成。就滚筒干燥条件而言，转速和麦芽糊精浓度对水分含量、ΔE*和水溶性指数（WSI）有很大影响，而对复水率没有影响。除水溶性指数外，本研究获得的速溶饮料粉的理化和感官特性与商业产品相似。这项研究表明，除了种子油，沙棘籽还可以作为一种新型食品配料用于速溶饮料粉的生产。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Chiang Mai Journal of Science MULTIDISCIPLINARY SCIENCES-

CiteScore

1.00

自引率

25.00%

发文量

103

审稿时长

3 months

期刊介绍： The Chiang Mai Journal of Science is an international English language peer-reviewed journal which is published in open access electronic format 6 times a year in January, March, May, July, September and November by the Faculty of Science, Chiang Mai University. Manuscripts in most areas of science are welcomed except in areas such as agriculture, engineering and medical science which are outside the scope of the Journal. Currently, we focus on manuscripts in biology, chemistry, physics, materials science and environmental science. Papers in mathematics statistics and computer science are also included but should be of an applied nature rather than purely theoretical. Manuscripts describing experiments on humans or animals are required to provide proof that all experiments have been carried out according to the ethical regulations of the respective institutional and/or governmental authorities and this should be clearly stated in the manuscript itself. The Editor reserves the right to reject manuscripts that fail to do so.