Alissa Karen, Hung Yu-Chi, Hou Chih Yao, Lim GiGi Chin Wen, Ciou Jhih-Ying
Department of Food Science, Tunghai University, Taichung 407, Taiwan.
Department of Food Technology, i3L - Indonesia International Institute for Life Sciences, Jakarta Timur 13210, Indonesia.
Foods. 2020 Jan 30;9(2):139. doi: 10.3390/foods9020139.
Avocado () generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder. The objective of this study was to develop an avocado seed powder using the spray drying technique by investigating the solution stability with different avocado seed extract concentrations, and to determine the physical properties of spray dried avocado powder that consists of powder yield, moisture, water activity, solubility, and color. The avocado seed extract was mixed with maltodextrin and water and homogenized for 10 min at 8000 rpm. The avocado seed solution was then spray dried with different inlet temperatures and feed flow rates. The spray dried avocado seed powder was analyzed for its yield, moisture content, water activity, solubility, and color. It was reported that the solution with the least avocado extract concentration (10 g) had the best stability in terms of presence of solute particles and color. The avocado seed powder obtained from this experiment had yield ranges from 24.46-35.47%, moisture content ranges from 7.18-7.96%, water activity ranges from 0.27-0.34, solubility ranges from 55.50-79.67 seconds, L* value ranges from 38.38-41.05, a* value ranges from 6.20-7.25, and b* value ranges from 13.33-15.17. In addition, increasing inlet temperature resulted in an increase in powder yield, solubility, a* value, and bvalue, as well as a decrease in moisture, water activity, and L value. Meanwhile, increasing the feed flow rate resulted in an increase in powder yield, moisture, water activity, and all L*, a*, b* values, as well as a decrease in solubility. In conclusion, spray drying technology is able to develop avocado seed powder.
牛油果（）会产生副产品，尤其是牛油果种子。因此，本研究的目的是探讨牛油果种子作为一种非常重要、酚类含量高、具有独特特性和高营养特性的跃变型果实的潜在利用价值。为此，进行了抗氧化测试，然后采用喷雾干燥法制备牛油果种子粉。本研究的目的是通过研究不同牛油果种子提取物浓度下溶液的稳定性，利用喷雾干燥技术开发一种牛油果种子粉，并测定喷雾干燥牛油果粉的物理性质，包括粉末产率、水分、水分活度、溶解度和颜色。将牛油果种子提取物与麦芽糊精和水混合，在8000转/分钟的转速下均质10分钟。然后将牛油果种子溶液在不同的进口温度和进料流速下进行喷雾干燥。对喷雾干燥的牛油果种子粉进行产率、水分含量、水分活度、溶解度和颜色分析。据报道，牛油果提取物浓度最低（10克）的溶液在溶质颗粒存在和颜色方面具有最佳稳定性。本实验得到的牛油果种子粉产率范围为24.46 - 35.47%，水分含量范围为7.18 - 7.96%，水分活度范围为0.27 - 0.34，溶解度范围为55.50 - 79.67秒，L值范围为38.38 - 41.05，a值范围为6.20 - 7.25，b值范围为13.33 - 15.17。此外，提高进口温度会导致粉末产率、溶解度、a值和b值增加，以及水分、水分活度和L值降低。同时，增加进料流速会导致粉末产率、水分、水分活度以及所有L*、a*、b*值增加，而溶解度降低。总之，喷雾干燥技术能够开发出牛油果种子粉。
Zotero 插件
