Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice

• Published in: International journal of food science & technology 2009-03, Vol.44 (3), p.641-645
• Main Authors: de Oliveira, Mirela Araújo, Maia, Geraldo Arraes, de Figueiredo, Raimundo Wilane, de Souza, Arthur Cláudio Rodrigues, de Brito, Edy Sousa, de Azeredo, Henriette Monteiro Cordeiro
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cashew apple; cashew tree gum; Food additives; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; gum arabic; powder fruit juices; spray drying; tropical and subtropical fruits; tropical fruits
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2008.01888.x

This study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTGR, ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTGRgreater-than-or-equal50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility.