Abstract
Spray drying (SD) of chicken suspension by the addition of maltodextrin (MD) is a traditional method of producing chicken powder in most of Asia. Hygroscopicity of the powder is the biggest disadvantage of this method. A new method was designed by using microwave vacuum drying (MVD) with MD or gum Arabic (GA) to produce lower hygroscopic chicken powder. Hygroscopic curves and low-field nuclear magnetic resonance (LF-NMR) spectroscopy were used as the criteria to evaluate hygroscopicity of samples. The results showed that MVD-MD possessed the lowest moisture absorption capacity, followed by SD-MD and MVD-GA. The difference of hygroscopicity between SD and MVD was determined by both microstructure analyzed by inverted fluorescence microscope and hydrophilic sites reflected by the thermodynamic properties and Fourier transform infrared (FT-IR) spectra, while the hygroscopic difference of different MVD samples was mainly due to hydrophilic sites. Besides, the bright yellow color of MVD samples was superior to the dark brown color of SD samples and the former also produced more characteristic volatiles (2,4-decadienal and 2,4-nonadienal). In addition, silicon dioxide (SiO2) was found to be an effective anticaking agent. The results showed that a combination of MVD-MD-SiO2 could solve the hygroscopicity problem of traditional chicken powder.
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