Production and Quality Evaluation of Spray Dried Fruit Products
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Date
2010-06
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Addis Ababa University
Abstract
Fruits and fruit products are the enigma of food in modern society. Fresh fruits are perishable
and have limited shelf life. To prolong shelf life, various processing and preservation methods
such as drying, chemical treatments and various packaging methods are used. Spray drying of
mango and banana pulp into powder is a challenging operation, mainly due to heat sensitive and
hygroscopic nature of the fruits. Identification of the optimum inlet temperature and flow rate is
crucial for proper drying to produce powders using spray driers. This study was conducted using
a laboratory scale mini spray dryer to develop mango and banana powders and evaluate their
sensory qualities. The improved mango (Tommy) variety was obtained from Upper Awash Agroindustry
Enterprise and the local Arbaminch mango and banana were purchased from the local
market in Addis Ababa. The experiments on spray drying and product quality analysis were
carried out in the Food Engineering laboratory of the Department of Chemical Engineering,
Addis Ababa University. Laboratory analysis of the proximate composition was conducted at the
Ethiopian Health and Nutrition Research Institute (EHNRI). The development of mango and
banana powders involved: cleaning, peeling, stone removal, chopping, pulping, dilution,
filtration and spray drying. Feed flow rate and inlet temperature were varied at 3.6 and 4.5
ml/min (12 and 15 % of pump rate) and 200,210°C for mango powder and 3.6 and 4.5 ml/min(12
and 15 % of pump rate) and 170,180°C for banana powder, respectively. Physico-chemical
properties of the fruits were determined. The mango and banana powders were analyzed for
bulk density, particle size, residual moisture content, soluble solids, protein content, fat content,
crude fiber content and, vitamin C. Sensory evaluation was conducted for both mango and
banana powders. The collected data were subjected to analysis of variance using statistical soft
ware SPSS version 17. The inlet temperature and flow rate were found to have significant effect
(P< 0.05) on the yield, moisture, solubility and bulk density of mango and banana powders. As
inlet temperature increased from 2000 C to 210 0 C for mango pulp and from 170 0 C to 180 0C
for banana pulp and flow rate from 3.6 and 4.5 ml/min(12 and 15 % 0f pump rate) , the mango
and banana powder yield decreased 24.5 g to 20 g and from 12.5g to 10.35g ,respectively.
Sensory evaluation results showed that 75% of the panelists preferred the mango powder
produced at inlet temperature of 200oC and 3.6 ml/min flow rate(12% of pump rate), while
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62.5% of them preferred the banana powder manufactured at 170 oC and 3.6 ml/min flow
rate(12% of pump rate). Processing
of mango and banana fruits using spray dryer is capable of producing powder that retains
nutritional values, colour, and aroma and is suitable for commercialization. This study clearly
indicated that especially there is an opportunity for mango powder production in the country.
Based on the findings, an economically feasible processing technology for mango powder
production has been suggested.
Key words: Banana; Mango Powder; Quality; Sensory Evaluation; Spray drying
Description
Keywords
Banana; Mango Powder; Quality; Sensory Evaluation; Spray drying