Effects of inlet air temperature and concentration of carrier agents on physicochemical properties, sensory evaluation of spray-dried mandarin (Citrus unshiu) beverage powder

Abstract

This study was to investigate the influence of spray drying conditions on the physicochemical characteristics and sensory evaluation of mandarin (Citrus unshiu) beverage powder. The results show that moisture content, color, pH, vitamin C, water solubility index and drying yield were significantly affected by the carrier agent concentrations and the inlet air temperatures. However, water activity and water absorption index were not significantly influenced by the spray drying conditions. Sensory evaluation results of taste, color and overall acceptability of mandarin beverage powders added with corn syrup were higher than those added with maltodextrin. As the result of process suitability for spray drying mandarin beverage by using different parameters, it is concluded that 35% corn syrup concentration and 135 °C inlet temperature were suitable to produce mandarin beverage powder with preferable taste and color.