Current Nutrition & Food Science

Undurti N. Das  
UND Life Sciences
Shaker Heights
OH 44120


Optimization of Spray Drying Parameters in Production of Malt Extract Powder

Author(s): Massoud Majidi Moghadam, Ali Mohammadi Sani.


In this research, spray drying was used to produce malt extract powder. The effect of two parameters including inlet air temperature (at levels 160, 170, 180°C) and maltodextrin concentration (at levels 0, 10, 20, 30%) was investigated on malt extract powder properties including particle size, theoretical specific surface area, particle size distribution and span value, scorched particles and solubility index, vitamin B2 content, glass transition and sticky point temperature. Results indicated that spray drying method produced a malt extract powder with high quality. The drying efficiency depended on inlet air temperature and maltodextrin concentration. Increasing inlet air temperature and maltodextrin concentration enhanced the drying performance. The highest quality factors for the powdered malt extract were obtained at 170°C and 20% maltodextrin, which included disk B for scorched particles, solubility amount=0.05 ml, average particle size= 22 microns, vitamin B2 content=1.56mg/100g.

Keywords: Inlet air temperature, Maltodextrin, Malt extract, Spray drying, Vitamin B2.

Order Reprints Order Eprints Rights & PermissionsPrintExport

Article Details

Year: 2014
Page: [77 - 85]
Pages: 9
DOI: 10.2174/15734013113099990002