Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2011.11.012
Title: Characterization of spray-dried soy sauce powders using maltodextrins as carrier
Authors: Wang, W.
Zhou, W. 
Keywords: Caking
DE value
Flowability
Maltodextrin
Powdered soy sauce
Spray drying
Issue Date: Apr-2012
Source: 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. https://doi.org/10.1016/j.jfoodeng.2011.11.012
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
URI: http://scholarbank.nus.edu.sg/handle/10635/75724
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2011.11.012
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