Food Research最新文献

{"title":"Characteristic and storage stability of nanostructured lipid carriers containing\u0000red palm oil","authors":"Z. Efendi, A. Ardhi, U. Santoso, Supriyadi, M. Ulfah, S. Raharjo","doi":"10.26656/fr.2017.8(3).375","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).375","url":null,"abstract":"Red palm oil (RPO) is a potential carotenoid source mostly containing β-carotene. RPO\u0000instability requires a delivery system such as nanostructured lipid carriers (NLC). This\u0000research aimed to develop an NLC delivery system and study the characteristics of NLCRPO. The melting-emulsification-ultrasonication method was employed to produce the\u0000NLC-RPO based on 6% (w/w) lipids, with solid lipid to RPO ratio (SRR) varied 6:4, 7:3,\u0000and 8:2. Tween 80 (24% w/w) to lipids ratio of 4:1, and distilled water 70% (w/w). The\u0000solid lipids employed in this investigation were palm stearin (PS), and palm kernel stearin\u0000(PKS), while the liquid lipid was RPO. The stability of NLC-RPO was evaluated using βcarotene entrapment efficiency (EE), centrifugation, cooling, heating test, color, and pH\u0000for 90 days of storage. The NLC-RPO was characterized by particle size, polydispersity\u0000index (PDI), zeta potential, and viscosity before and after 90 days. Regression analysis\u0000was performed to evaluate the relationships between the storage and stability parameters.\u0000The highest encapsulation efficiency of β-carotene in NLC-RPO as a carrier β-carotene\u0000from the RPO was achieved when solid lipid to RPO ratio (SRR) of 6:4 and there was no\u0000significant difference in the type of solid lipid (PS and PKS) used. Generally, NLC-RPO\u0000stored for 90 days at room temperature showed good stability after centrifugation, cooling\u0000and heating tests with greenish-yellow color (-a*;+b*), and pH of 6.38-6.54. The particle\u0000size (38-87 nm), PDI (0.01-0.54), and zeta potential (-10.17 to -22.67 mV) did not\u0000significantly change over 90 days of storage, while the viscosity (8.36-9.11cP) was\u0000significantly different. The NLC-RPO with SRR of 6:4 had the highest β-carotene\u0000entrapment efficiency and remained stable after 90 days of storage at room temperature.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141369199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of chemometrics in combination with molecular spectroscopy and\u0000chromatography methods for determining the levels of gingerol compounds in\u0000ginger (Zingiber officinale): a review","authors":"A. A. Styawan, R.A. Susidarti, Purwanto, A. Kusumadewi, A. Rohman","doi":"10.26656/fr.2017.8(3).165","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).165","url":null,"abstract":"Ginger (Zingiber officinale Roscoe), a member of the Zingiberaceae family, is a herb with\u0000a global reputation in medicines, food seasonings, beverages and cosmetics. It is rich in\u0000antioxidants due to some active components, including gingerol, shogaol and zingerone.\u0000These components are reported to have more powerful antioxidants than vitamin E. The\u0000phytochemicals and their levels are significantly influenced by environmental factors such\u0000as harvesting time, soil condition, and the cultivating place. Therefore, this study\u0000highlighted the analytical method to determine the gingerol content in ginger using\u0000chemometrics. Several databases including Scopus, PubMed, and Science Direct, were\u0000explored to obtain relevant articles using specific keywords related to the reviewed topic.\u0000Several chemometrics methods are used for the characterization and profiling of\u0000fingerprints, such as Fourier-transform infrared spectroscopy (FTIR), Fourier-transform\u0000near infrared spectroscopy (FT-NIR), high-performance liquid chromatography (HPLC),\u0000and High-performance thin-layer chromatography (HPTLC), including pattern recognition\u0000and multivariate calibration combined with molecular spectroscopy and chromatography.\u0000The fingerprint profiling is processed and combined with chemometrics analysis or\u0000multivariate data for faster, sensitive and valid results.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"34 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141385767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and sensory analysis of mangrove seed coffee (Sonneratia\u0000ovata) compare with robusta coffee from Indonesian origin","authors":"M. Suryono, Sumartini","doi":"10.26656/fr.2017.8(3).409","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).409","url":null,"abstract":"Coffee is a global drink for millennials. Indonesia is one of the countries with the most\u0000significant coffee consumption in the world. The main problem with coffee consumption\u0000is the caffeine content, many researchers are looking for alternative coffee drinks that do\u0000not contain caffeine, one of which is mangrove fruit seeds. Caffeine can be removed\u0000during roasting, but over-roasting produces unwanted sensory impacts on coffee. This\u0000study aimed to determine mangrove coffee beans' sensory characteristics and caffeine\u0000content to compare with robusta coffee as commercial coffee. In addition, it is also\u0000necessary to monitor changes in the properties of the mixture of Robusta coffee beans and\u0000mangrove seeds during the roasting process in real-time. The method used was a\u0000randomized block design, using two factors, commercial coffee (C) and mangrove seed\u0000coffee (M), and 3 test levels, light (L) at 193°C to 199°C, medium (M) at 204°C and dark\u0000roast (D) at 213°C to 221°C. Analysis of data using Analysis of variance (ANOVA).\u0000Significantly different test results were then tested using Duncan's advanced test. Data\u0000processing was carried out using SPSS Version 28 software. The results showed that the\u0000sensory characteristics of commercial coffee (Robusta) were preferable to mangrove\u0000coffee, but the impact of caffeine could be eliminated by consuming mangrove coffee.\u0000The degree of roasting greatly affects coffee's sensory and chemical quality, with the best\u0000results obtained in commercial coffee roasted at a medium level (M) at 204°C. The\u0000comparison results showed that the characteristics of coffee between commercial coffee\u0000(Robusta) and mangrove coffee have phenol content, total acid, and proximate and\u0000sensory values close to commercial coffee. However, the caffeine content is not found in\u0000mangrove coffee, so coffee connoisseurs can use mangrove coffee because it can be used\u0000as an alternative to coffee drinks without giving the effect of caffeine addiction.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141382936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of flavonoid and anthocyanin contents, and antioxidant activity\u0000of selected Philippine soybean (Glycine max) genotypes","authors":"C.J. Esguerra, A.M. de los Reyes, E.T.M. Ocampo","doi":"10.26656/fr.2017.8(3).245","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).245","url":null,"abstract":"Soybeans contain flavonoids and anthocyanins that are associated with health benefits\u0000related to antioxidant activities. In this study, the total flavonoid content (TFC), total\u0000anthocyanin content (TAC), and the relative antioxidant activities (AOA) of selected\u0000Philippine soybean genotypes were screened in order to select and recommend promising\u0000genotypes that may be used for further breeding and varietal development. Using the\u0000aluminum trichloride method, the genotypes POP 1-44 (TFC = 0.619 g/100 g), PHL\u000029272 (TFC = 0.616 g/100 g), and Tiwala 6 (TFC = 0.608 g/100 g) were determined to\u0000have the highest calculated TFC values. pH differential and 2,2-diphenyl-1-picrylhydrazyl\u0000(DPPH) assays distinguished all three black-seeded soybean genotypes PHL 29272 (TAC\u0000= 177.010 mg/100 g; AOA = 24.476%), PHL 29502 (TAC = 143.750 mg/100 g; AOA =\u000025.745%), and PHL 29552 (TAC = 123.572 mg/100 g; AOA = 29.297%) with the highest\u0000anthocyanin contents and relative antioxidant activities. Genotype PHL 29272 was\u0000consistently found among those with the highest results for the three tests. Significant\u0000correlations (α = 0.05) were found between flavonoid content and antioxidant activity (p <\u00000.0001), and between anthocyanin content and antioxidant activity (p < 0.0001). In\u0000conclusion, the study was able to identify genotypes that can be recommended as the most\u0000suitable candidates for soybean breeding activities.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"8 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141385436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Response surface optimization in determining hydrolysis reaction on\u0000Barramundi scales gelatin using the box behnken design","authors":"H. Hariyanti, S.N. Gantini, N.K. Rusdi, N.R.A. Laeli, S.N. Athiyah, F. Afrizal","doi":"10.26656/fr.2017.8(3).263","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).263","url":null,"abstract":"Gelatin hydrolysate is a product with a wide range of benefits in pharmaceutical and food\u0000applications. Therefore, this study analyzes the best hydrolysis condition to make\u0000Barramundi (Lates calcarifer) scales gelatin hydrolysate using ultrasonication and lime\u0000juice. The conditions with the best degree of hydrolysis (DH) were optimized using the\u0000Response Surface Method (RSM) with Box Behnken Design (BBD). The effects of 3\u0000independent variables, namely time, temperature, and enzyme concentrations, were then\u0000examined for model optimization. Based on the extraction method, DH varied between\u000057.40% and 68.60%. The equation characterizing the variables and DH correlation was\u0000DH = 0.01324 – 0.0012A + 0.0013B – 0.0028C -0.0004AB + 0.0019AC – 0.001BC –\u00000.0004A2\u0000– 0,0042B2\u0000– 0.0012C2\u0000, A, B, and C were time, temperature, and E/S\u0000concentration. In addition, the optimized hydrolysis was performed at 31.03 mins, 56.84оC\u0000temperature, 1.5% E/S concentration, and pH 8.0. At these optimal conditions, alkaline\u0000protease hydrolysis yielded a 1.000 desirability value, with a 64.83% DH. Amino acid\u0000(AA) with the highest value in Barramundi scales gelatin hydrolysate was lysine (53.03\u0000g/100 g), while isoleucine (0.05 g/100 g) had the lowest value. Based on the results,\u0000optimal hydrolysis conditions could be an excellent reference to increase the potential of\u0000Barramundi scales gelatin hydrolysate in developing future functional foods with high\u0000amino acids, particularly lysine.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"50 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141382110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sodium content in fermented shrimp paste with varying packaging materials","authors":"Sumardianto, Atikah, L. Rianingsih","doi":"10.26656/fr.2017.8(3).140","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).140","url":null,"abstract":"Shrimp and fish paste are fermented products with high amounts of added salt. Sodium\u0000(Na+\u0000) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in\u0000shrimp paste. However, an overabundance of Na+\u0000negatively affects the human body and\u0000may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and\u0000other health issues. Commercial shrimp paste can be found in various packaging\u0000materials. The permeability of the packaging material affects air availability during\u0000fermentation, which affects LAB growth and sodium levels. This study aimed to\u0000determine the effect different packaging materials have on rebon (Acetes sp.) shrimp paste\u0000sodium levels, precisely that of teak leaf, paper, and plastic. A completely randomized\u0000design and an experimental laboratory were used for the experiments. The data were\u0000analyzed using ANOVA and Honest Significant Differences tests. The different\u0000packaging materials significantly affected (P < 5%) the acidity, sodium levels, and total\u0000plate count (TPC) of LAB but did not affect the water activity or salt content. Shrimp\u0000paste consisted of 1.32±0.12% sodium when packaged in teak leaves, 1.51±0.08% in\u0000paper packaging, and 1.69±0.07% in plastic packaging. Teak leaves packaging resulted in\u0000shrimp paste with the lowest sodium content because of its many pores and high gas\u0000permeability, thus supporting the growth of microbes that use Na+\u0000.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"25 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141107374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of trans-fat-free margarine prepared using catfish oil and palm\u0000stearin with the addition of avocado waste oil for tocopherol enrichment","authors":"D. Widowati, A. Pangastuti, S. Ariviani","doi":"10.26656/fr.2017.8(3).445","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).445","url":null,"abstract":"Catfish oil (CFO) is rich in unsaturated fatty acids (UFA) which are potentially produced\u0000into margarine through the blending method with palm stearin (PS) addition. The high\u0000UFA content of CFO causes margarine to be susceptible to oxidative damage, which can\u0000also trigger the formation of trans fatty acids (TFA). An antioxidant compound in the form\u0000of avocado waste oil (AWO) that contains tocopherol is added during margarine\u0000production to inhibit oxidative damage and TFA formation in the final product. Thus, the\u0000temperature and duration of CFO extraction, avocado peel and seed ratio of AWO\u0000extraction, and CFO:PS:AWO ratio of margarine production were analyzed for their effect\u0000on CFO, AWO, and margarine characteristics. This study was conducted by several\u0000stages; CFO extraction with temperature (50, 70 and 90oC) and duration (1 and 2 hrs)\u0000treatment, AWO extraction with avocado peel and seed ratio treatment (100:0, 75:25,\u000050:50, 25:75, 0:100), and margarine production with CFO:PS:AWO ratio treatment\u0000(41:40:0, 36:40:5, 31:40:10, 26:40:15, 21:40:20). The results showed that the increasing\u0000extraction temperature and duration caused the decrease of CFO hydrolytic-oxidative\u0000stability. The best CFO extraction treatment was 50oC and 1 hr of extraction. The\u0000increasing avocado peel ratio in AWO extraction led to the increase of AWO antioxidant\u0000potential. The best AWO extraction treatment was the ratio of peel:seed = 75:25. The\u0000addition of AWO in margarine production for tocopherol enrichment was proven to\u0000suppress oxidative damage and TFA formation. The best margarine production treatment\u0000was the 3rd formulation (10% of AWO) with UFA-rich and trans-fat-free margarine\u0000characteristics. It was selected as the most preferred color, taste and flavor of margarine.\u0000These studies’ results are beneficial for the product development of UFA-rich and transfat-free margarine with good oxidative stability prepared using freshwater fish oil and\u0000plant byproduct oil.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"96 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141106132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carcinogenicity of dietary MelQx in the prostate, breast, colon, and liver cancers,\u0000and the inhibitory effects of some compounds on MelQx: a mini review","authors":"T.G.B. Silvaragi, A. Seeni, M. Nabil, S.N. Saifuddin","doi":"10.26656/fr.2017.8(3).461","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).461","url":null,"abstract":"Heterocyclic amines (HCAs) are among the most common toxic compounds formed in\u0000food, particularly protein-rich foods when prepared at high temperatures for an extended\u0000period. To date, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) is considered\u0000one of the most abundant HCAs. However, only a few studies have been conducted on\u0000MeIQx, particularly on its carcinogenic potential, despite being labelled as Group 2B\u0000Carcinogens by the International Agency for Research on Cancer. MeIQx has been shown\u0000to contribute to various types of cancer such as prostate, breast, colon and liver cancers. In\u0000most cancers, the genotoxic metabolites of MeIQx induce cancer primarily through the\u0000formation of DNA-carcinogen adducts, although some studies show their association with\u0000oxidative damage. Nonetheless, the involvement of various enzymes such as Nacetyltransferase, sulfotransferases, and glutathione S-transferases equally plays a crucial\u0000role in determining whether this carcinogen undergoes bio-activation or detoxification.\u0000This review sought to highlight the most recent research on the carcinogenic effects of\u0000MeIQx in prostate, colon, breast, and liver cancers, and provide a list of some potential\u0000compounds that can inhibit MeIQx formation. Epidemiological studies exploring the\u0000association between MeIQx exposure and prostate, breast and colon cancers produced\u0000mixed results. However, most of the experimental studies demonstrated the carcinogenic\u0000role of MeIQX in prostate, breast, colon, and liver cancers in both in vitro and in vivo\u0000models. Further investigation on the effects of its consumption on human health is needed\u0000which may help in understanding and reducing its potential to cause cancer. The inhibitory\u0000properties of other natural compounds on this carcinogen should also be explored","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"17 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141104680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Indexicality of apem cake at the Kirab Apem Sewu traditional ceremony in\u0000Sewu Village, Surakarta City, Central Java, Indonesia","authors":"R. Fidiana, K. Saddhono, A/ Anindyarini","doi":"10.26656/fr.2017.8(3).236","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).236","url":null,"abstract":"Traditional food owned by a community group is one of their cultural identities. These\u0000foods can be introduced through various techniques and activities, one of which is through\u0000traditional ceremonies or carnivals (Jv: Kirab). This study aimed to describe the meaning\u0000of traditional food, particularly apem cake served in Kirab Apem Sewu, a tradition in\u0000Sewu Village, Jebres, Surakarta City, Indonesia. The analysis in this study focused on the\u0000philosophical meaning of the apem cake. The data in this study were collected through indepth interviews to obtain detailed information. The collected data was then analyzed\u0000using an interactive method, including data condensation, data presentation, and drawing\u0000conclusions or verification. The apem cake used in Kirab Apem Sewu was prepared from\u0000high-quality ingredients, such as rice flour, Saccharomyces yeast, and brown sugar. Apem\u0000cake makers must also meet specific requirements, like being female and pristine, which\u0000means she must be menopausal or not menstruating at the time of production. Apem cake\u0000in the Kirab Apem Sewu tradition symbolizes an apology, freeing the soul from\u0000misfortunes, gratitude, and unifying religious communities. Besides apem cake, there are\u0000also complementary materials, mostly underground crops (Jv: pala pendhem), such as\u0000cassava, potatoes, sweet potatoes, elephant foot yam, peanuts, and other typical fruit, like\u0000Saba/kepok banana.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"38 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141103784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of honey as flavouring agent in milk powder","authors":"D. Shofinita, A. Harimawan, N.C. Putri, S. Maharani","doi":"10.26656/fr.2017.8(3).358","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).358","url":null,"abstract":"Honey is a natural product commonly used in milk powder for flavoring purposes.\u0000Currently, honey flavor is added to milk powder in powder form. This study aimed to\u0000investigate the effect of spray drying operating conditions on the quantity and quality\u0000parameters of the honey powder recovered. The influence of inlet air temperatures, feed\u0000flow rates, and type of microencapsulating agents upon the properties of obtained powders\u0000was examined. Spray drying of honey with the addition of maltodextrin DE 18 and 12 was\u0000carried out at inlet air temperatures of 150, 170, 190℃ and feed flow rates of 330 and 660\u0000mL/h. The properties of the powders obtained were quantified in terms of moisture\u0000content (MC), hygroscopicity (HG) and color. Results of experiments showed higher inlet\u0000air temperature and lower feed flow rate led to a significant increase (p<0.05) in powder\u0000recovery. The total powder recoveries found in this study were between 39.42±2.35% to\u000071.92±4.17%, which indicates that this process has the potential to be applied on an\u0000industrial scale. The decrease in DE of maltodextrin promoted a higher powder recovery.\u0000Furthermore, it was found that the browning index increased with the decreasing inlet air\u0000temperature and increasing feed flow rate.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141114208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}