Abstract:
The aim of this work was to optimize the spray dryi
ng conditions for the production of
ice cream mix powder. A lab-scale spray dryer was e
mployed for the spray drying
process, the mix of salep and k-carrageenan was use
d as stabilizer and black mulberry
juice added to ice creams as a natural flavor. Resp
onse Surface Methodology (RSM) was
performed to examine the influence of inlet air tem
perature (120, 140, and 160°C), feed
flow rate (5, 10, and 15%) and black mulberry conce
ntration (15, 30, and 45%) on drying
yield and total anthocyanin content of powders, ove
rrun and melting rate of ice creams
prepared from the reconstituted powders. Scanning e
lectron microscope was used for
monitoring the structure of the powders. The follow
ing optimum process conditions were
determined: inlet air temperature of 138 °C, feed fl
ow rate of 8% and juice concentration
of 35%. These parameters led to the process yield,
total anthocyanin content, overrun and
melting rate of 76.14%, 54.11 mg L
-1
, 74.50%, and 1.52 g min
-1
, respectively.
Keywords:
Natural flavor, Response surface methodology, Sale
p, SEM.
