Comparison of Three Drying Methods for a Production of Wood Apple (Limonia acidissima L.) Drink Powder

Abstract

The present study was conducted to develop and compare the properties of wood apple drink powder prepared from wood apple pulp dried using different drying methods such as dehydration (65◦C for 5 hrs), spray drying (inlet 140◦C, outlet 80◦C), and freezedrying (-58◦C, 0.26 mbar). Physicochemical properties, proximate composition, functional properties, and mineral composition of three wood apple powders were evaluated. Higher values for crude protein (6.87%), crude fat (33.05%), DPPH radical scavenging activity (IC50: 0.23 ppm), vitamin C (1370.88 mg/100 g), and mineral composition (Mg and K: 1709 and 1225.20 mg/100 g, respectively) were obtained in freeze-dried powder than that of other powders. A sensory analysis (appearance, color, flavor, thickness, mouthfeel) was conducted using 5 point hedonic scale to determine the best wood apple powder for the production of the final powder. Dehydrated wood apple powder was selected as the most preferred powder. Another sensory analysis (color, aroma, flavor, thickness, sweetness, mouthfeel) was conducted to identify the best sugar to glucose concentration for the production of final powder. A 1:2.5 wood apple to sugar-glucose ratio was selected as the most preferred sample. In the final drink powder, particles with the middle diameter (111.46 nm) were obtained in a higher percentage. Total soluble solids, and viscosity of the final drink were 12.40 Brix, 5.65 mPas, and bulk density, tap density, hausner ratio, carr index and foaming capacity of the final powder were 0.73 gml-1,0.88 gml-1, 1.21, 0.17% and 4.63%, respectively. TPC and yeast and mould counts were 0.81Ö102 to 2.99Ö102 CFU/g and 0.75Ö102 to 2.29Ö102 CFU/g respectively. pH of the final powder varied from 3.47 to 3.27 during the storage period (3 weeks at room temperature). In conclusion, dehydrated wood apple drink powder was selected as the best powder and showed the best quality parameters.