Maltodextrin-incorporated-vacuum-dried honey powder: processing and stability

dc.check.embargoformatNot applicableen
dc.check.infoNo embargo requireden
dc.check.opt-outNot applicableen
dc.check.reasonNo embargo requireden
dc.check.typeNo Embargo Required
dc.contributor.advisorRoos, Yrjö H.en
dc.contributor.authorNurhadi, Bambang
dc.contributor.funderMinistry of Research and Higher Education, Indonesia.en
dc.date.accessioned2016-11-24T12:46:35Z
dc.date.available2016-11-24T12:46:35Z
dc.date.issued2016
dc.date.submitted2016
dc.description.abstractHoney is rich in sugar content and dominated by fructose and glucose that make honey prone to crystallize during storage. Due to honey composition, the anhydrous glass transition temperature of honey is very low that makes honey difficult to dry alone and drying aid or filler is needed to dry honey. Maltodextrin is a common drying aid material used in drying of sugar-rich food. The present study aims to study the processing of honey powder by vacuum drying method and the impact of drying process and formulation on the stability of honey powder. To achieve the objectives, the series of experiments were done: investigating of maltodextrin DE 10 properties, studying the effect of drying temperature, total solid concentration, DE value, maltodextrin concentration and anti-caking agent on honey powder processing and stability. Maltodextrin provide stable glass compared to lower molecular weight sugars. Dynamic Dew Point Isotherm (DDI) data could be used to determine amorphous content of a system. The area under the first derivative curve from DDI curve is equal to the amount of water needed by amorphous material to crystallize. The drying temperature affected the amorphous content of vacuum-dried honey powder. The higher temperature seemed to result in honey powder with more amorphous component. The ratio of maltodextrin affected more significantly the stability of honey powder compared to the treatments of total solids concentration, DE value and drying temperature. The critical water activity of honey powder was lower than water activity of the equilibrium water content corresponding to BET monolayer water content. Addition of anti-caking agent increased stability and flow-ability of honey powder. Addition of Calcium stearate could inhibit collapse of the honey powder during storage.en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationNurhadi, B. 2016. Maltodextrin-incorporated-vacuum-dried honey powder: processing and stability. PhD Thesis, University College Cork.en
dc.identifier.endpage155en
dc.identifier.urihttps://hdl.handle.net/10468/3313
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2016, Bambang Nurhadi.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectMaltodextrinen
dc.subjectVacuum dryingen
dc.subjectHoney powderen
dc.thesis.opt-outfalse
dc.titleMaltodextrin-incorporated-vacuum-dried honey powder: processing and stabilityen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisoryrjo.roos@ucc.ie
Files
Original bundle
Now showing 1 - 2 of 2
Loading...
Thumbnail Image
Name:
BambangNur_PhD2016.pdf
Size:
2.16 MB
Format:
Adobe Portable Document Format
Description:
Full Text E-thesis
Loading...
Thumbnail Image
Name:
ABSTRACT.pdf
Size:
351.25 KB
Format:
Adobe Portable Document Format
Description:
Abstract
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
5.62 KB
Format:
Item-specific license agreed upon to submission
Description: