Effect of Maltodextrin in Production of Spray Dried Kaffir Lime

Abstract:

This study investigated the effect amount of maltodextrin as a carrier agent in production of Kaffir Lime powder. Pure concentrated Citrus Hystrix juice with maltodextrin as carrier agent has been spray dried at constant inlet temperature of 140°C, outlet temperatute of 70°C and pressure of 40psi and pump speeds at 1 rpm with different percentage of maltodextrin. The highest amount of Kaffir Lime powder, 23.43 g was obtained at 40% of maltodextrin added to the juice.

• Periodical: Advanced Materials Research (Volume 1113)
• Pages: 296-299
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1113.296
• Online since: July 2015
• Authors: Nor Madihah Bt Ibrahim*, Norazah Bt Abdul Rahman, Syafiza Bt Abd Hashib
• Keywords: Kaffir Lime, Maltodextrin, Spray Drying, Stickiness

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