NGHIÊN CỨU XỬ LÝ ENZYME VÀ PHỐI MALTODEXTRIN ĐẾN HIỆU SUẤT VÀ CHẤT LƯỢNG BỘT XOÀI BA MÀU

Abstract

The study was conducted to evaluate some factors affecting the processing of “Ba
màu” mangoes powder by spray drying method such as optimal raw ripeness, application of pectinase enzyme treatment for improving “Ba màu” mangoes juice recovery
efficiency and the concentration of soluble dry matter when mixing with maltodextrin
that were suitable for drying. The results showed that appropriate maturity for processing was 6-8 days after harvest (at 100-105 days after flowering); The optimal pectinase
hydrolysis conditions (hydrolyzed pH 4.5; temperature: 40-500C; time: 90 minutes and
enzyme ratio: 0.6%) provided 90% of juice recovery efficiency. The juice of “Ba Mau”
mangoes that was mixed with maltodextrin at 200brix was suitable for spray drying.
“Ba màu” mangoes powder of spray-drying had a light-yellow color and typical flavor
of mango powder.