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Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder

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Abstract

The research studied the effect of gum arabic concentration at 35, 40 and 45 % with inlet temperatures of 160, 170 and 180 °C on the physico-chemical, functional and thermal properties of honey powder enriched with aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract, wherein other parameters like concentration of aonla extract (8 %), basil extract (6 %) and feed rate (0.11 mL/s) were kept as constant. Powder recovery and glass transition temperature (Tg) showed significant increase with the increase in inlet temperatures. On the other hand hygroscopicity, tapped density, total phenolic content, antioxidant activity and vitamin C content showed inverse response to the increase in inlet temperatures. However powder recovery, Tg, total phenolic content, antioxidant activity and vitamin C content increased with the increase in concentration of gum arabic. On the basis of obtained results it can be concluded that honey powder with the concentration of 45 % gum arabic at 170 °C inlet temperature was found to be less hygroscopic with better powder recovery and overwhelming antioxidant properties.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology (Deemed University), Distt. Sangrur, Longowal, Punjab, 148106, India

    Yogita Suhag, Gulzar Ahmad Nayik & Vikas Nanda

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  1. Yogita Suhag
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  2. Gulzar Ahmad Nayik
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  3. Vikas Nanda
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Correspondence to Yogita Suhag.

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Suhag, Y., Nayik, G.A. & Nanda, V. Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. Food Measure 10, 350–356 (2016). https://doi.org/10.1007/s11694-016-9313-4

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  • DOI: https://doi.org/10.1007/s11694-016-9313-4

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