MICROENCAPSULATION OF HONEY AS MILK POWDER FLAVORING: A PRELIMINARY STUDY
Honey is one of the most popular flavors commonly used in milk powder. Honey powder production is generally carried out through a spray drying method with a particular carrier agent. However, the recovery of honey powder produced through this process is quite low and inefficient to meet the needs...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/48606 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Honey is one of the most popular flavors commonly used in milk powder. Honey
powder production is generally carried out through a spray drying method with a
particular carrier agent. However, the recovery of honey powder produced through this
process is quite low and inefficient to meet the needs of honey powder as milk powder
flavouring. Microencapsulation is a technique used to coat a bioactive material using a
coating material (microencapsulating agent) which will produce microcapsules in the
form of particles of solids (powder). The use of microencapsulating agent can protect
bioactive materials during processing that will lead to higher quantity and quality of
honey powder produced.
In this study, the effect of inlet air temperatures, feed flow rates, and types of
microencapsualting agents used on the quantity and quality of the honey powder produced
will be examined. Spray drying was used as microencapsulation method with
maltodextrin DE 18 and 12 as microencapsulating agents. Three variations
of inlet temperatures (150; 170; 190?) and two feed flow rates (330; 660 mL/hr) were
carried throughout several runs of spray drying. The honey powders were analyzed
for moisture content, hygroscopicity, and color. The results of the characterization of the
powder were tested using Analysis of Variance (ANOVA) to determine the effect of all
experimental variations on the quantity and quality parameters.
Results of experiments showed that higher inlet air temperature and lower feed
flow rate led to a significant increase (p<0.05) in powder recovery. The powder recovery
in the range of 19.37±1.33% – 27.45±1.91% indicates that this process has the potential
to be applied on an industrial scale. Inlet air temperature also showed a significant effect
on honey powder hygroscopicity while it was negligibly influenced by feed flow rate. On
the contrary, statistical analysis showed the two operating conditions did not significantly
influence the moisture content and color of the honey powder produced. The same effect
was also found in experiments with different types of microencapsulating agents (DE 18
and 12) on powder recovery.
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