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Application of maltodextrin in green corn extract powder production

2014; Elsevier BV; Volume: 263; Linguagem: Inglês

10.1016/j.powtec.2014.05.001

1873-328X

Gerson Reginaldo Marques, Soraia Vilela Borges, Kamilla Soares de Mendonça, Regiane Victória de Barros Fernandes, Evandro Galvão Tavares Menezes,

Microencapsulation and Drying Processes

Abstract Corn is widely consumed in Brazil and spray drying allows for versatility in its use. This study aimed to evaluate the effects of maltodextrin concentrations and the inlet air temperature on the physical properties of green corn extract dried by spray drying. A central composite rotatable design (CCRD) was applied with the independent variables of inlet air temperature of 150–180 °C and maltodextrin concentration of 0–20% (w/w). An inlet air temperature of 163 °C and a maltodextrin concentration of 2.67% (w/w) displayed a good drying performance in relation to the yield (36.36%), moisture (1.39%), activity water (0.063), solubility (92.11 g/100 g), wettability (139.58 g/s), density (0.66 g/mL) and colour (L: 92.50, C*: 15.47 and h°: 97.46) closest to the green corn extract. The microstructure indicated surface roughness and particle size D50 ranged from 5.79 to 75.84 μm.