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- Title
Development of a microencapsulated sugarcane juice.
- Authors
Vaz, Levon M.; Peter, Dayanand
- Abstract
Introduction: Sugarcane juice is a popular thirst-quenching drink in many countries due to its typical cane flavor and sweetness. The main problem associated with fresh cane juice is its short shelf life. Raw sugarcane juice is susceptible to the growth of yeast, of spoilage bacteria, and of pathogenic bacteria. Most of the attempts to preserve the sugarcane juice have been focusing on refrigeration, heat treatment, and use of preservatives. Aim: The present study is an attempt to prepare sugarcane juice powder by spray drying. Materials and Methods: In this method, an aerosol of sugarcane juice is exposed to hot air and the dried juice is collected in the form of a powder. Results: Sugarcane juice powder was prepared from a local species using maltodextrin as bulking agents. Addition of bulking agents such as maltodextrin DE 20 significantly improved the juice powder yield, in addition to improved physical, chemical, and rheological properties of the juice powder. Conclusion: Scanning electron microscope images clearly show the variation in particle size and surface characteristics. Maltodextrin formed clear round particles.
- Subjects
MALTODEXTRIN; SUGARCANE; SPRAY drying; SCANNING electron microscopes; HEAT treatment; PATHOGENIC bacteria
- Publication
Drug Invention Today, 2019, Vol 11, Issue 4, p864
- ISSN
0975-7619
- Publication type
Article