Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density.
Supplementary information: The online version contains supplementary material available at 10.1007/s10068-021-00950-8.
Keywords: Maltodextrin; Physicochemical property; Powder property; Response surface methodology.
© The Korean Society of Food Science and Technology 2021.