Production and Product Development Natural Spraydried Pandan (Pandanus Amaryllifolius) Powder
A study was performed to optimize the production process of encapsulated pandan powder using response surface methodology (RSM). The study was inclusive of an evaluation of two types cf carbohydrates, namely maltodextrin and gum arabic, in the production of encapsulated pandan powder as an encaps...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
2005
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/6276/1/FS_2005_46.pdf |
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| Summary: | A study was performed to optimize the production process of encapsulated
pandan powder using response surface methodology (RSM). The study was
inclusive of an evaluation of two types cf carbohydrates, namely maltodextrin and
gum arabic, in the production of encapsulated pandan powder as an encapsulator.
A product development of home made pandan ice cream was carried out to
evaluate the effectiveness of encapsulated pandan powder as an ingredient in
food.
An optimum condition for production of encapsulated spray dried pandan powder
was established. Inlet temperature of 170°C and speed rate of 6 rpm with constant
outlet temperature of 90°C were shown to be the optimum conditions to produce
encapsulated pandan powder. A combination of maltodextrin and gum arabic in
the formulation of spray dried encapsulated pandan powder in terms of physicochemical
properties and sensory scores was also carried out.A pandan flavored ice cream using encapsulated pandan powder as a colouring
and flavouring agent was successfully developed. The optimum condition for
formulation of pandan ice cream using spray dried encapsulated pandan powder
was established. Pandan p~wderc onsentration of 3.41% and sugar concentration
of 3.45% were shown to be the most acceptable conditions to proGuce pandan
flavored ice cream. |
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