Spray Drying Microencapsulation of Kantan Extract (Etlingera Elatior) with Various Wall Materials

Abstract

The aim of this research was to study the effect of spray drying condition on quality of kantan (Etlingera elatior) powder and their characteristics. Effects of Hanjeli Flour and Modified Cassava Flour (MOCAF) concentration at 5 % (wt/v) and Maltodextrin concentrations at 5 %, 10 %, 15 %, 20 % and 2 5% (w/v), on physical properties and antioxidant properties of spray dried kantan powder were investigated. Agridon mini spray dryer, model AG-1-06, was used in this research which an inlet and outlet air temperature, feed flow rate and air spray pressure control range was standardize at 180°C, 80°C, 3.0 Lh-1 and 0.7-1.4 kgcm-2, respectively. The result of this study resulted 5 % MOCAF were showed the higher in physical and antioxidant properties such as process yield (31.82 %), flowability (30°) and ABTS (50.50%) of spray-dried kantan powder compared to 5 % Hanjeli flour and 5 % maltodextrin. Next, increased maltodextrin concentrations resulted in increased process yield (31.04 %-36.03 %), bulk density (0.33 g/ml-0.48 g/ml) and flowability (37°-57°), while the solubility (50.50-133.30 sec), wettability (14.90-45.20 sec), moisture content (5.24 %-5.83 %) and absorbance (2.44-0.99) decreased. However, there were no significant changes in the water activity (0.22-0.37) and soluble solid (15.16 %-16.80 %) of the kantan powder at all maltodextrin concentrations. The degradation percentage of antioxidant contents ranged in 36 %-66 % in DPPH, ABTS, TPC and TFC after spray drying process at higher temperature. The results from this study can be used to develop instant beverages, cube production as a ready-cook product and several food formulations such as ice-cream, desserts, bakery products.