Please use this identifier to cite or link to this item:
Title: Characterization of spray-dried soy sauce powders using maltodextrins as carrier
Authors: Wang, W.
Zhou, W. 
Keywords: Caking
DE value
Powdered soy sauce
Spray drying
Issue Date: Apr-2012
Citation: Wang, W., Zhou, W. (2012-04). Characterization of spray-dried soy sauce powders using maltodextrins as carrier. Journal of Food Engineering 109 (3) : 399-405. ScholarBank@NUS Repository.
Abstract: Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Three types of maltodextrin, i.e. DE 5, DE 10 and DE 15, were studied and compared. Each type was incorporated into soy sauce with concentration levels of 20% and 40% (w/v), respectively, as a carrier. The spray-dried soy sauce powders were mixtures of amorphous substances and crystalline salts. Caking related properties including particle size distribution, hygroscopicity, glass transition temperature, flowability and caking strength of the powders were characterized. Soy sauce powders produced from the feed solution of maltodextrin concentration of 40% had a larger particle size dispersion, reduced hygroscopicity, higher glass transition temperatures and smaller cohesive index than their 20% concentration counterparts. Maltodextrin of a smaller DE value produced soy sauce powders with less cohesion, higher glass transition temperature and reduced hygroscopicity. Maltodextrin concentration and DE value greatly influenced the caking strength of the soy sauce powders, with different mechanisms and effects under different storage conditions. © 2011 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2011.11.012
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.


checked on Feb 13, 2019


checked on Jan 22, 2019

Page view(s)

checked on Feb 2, 2019

Google ScholarTM



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.