Development and Evaluation of Nipa (Nypa Fruticans) Vinegar Powder
DOI:
https://doi.org/10.7719/jpair.v32i1.578Keywords:
Food processing, nipa vinegar, pH level, quality attributes, recovery percentage, total soluble solids (TSS), spray drying, MIMAROPA Food Innovation Center, PhilippinesAbstract
Due to emerging technologies, the improvization of products is a new trend. Spray drying is a new technology that transforms a product in liquid phase into a dry particulate powder. This study investigated the possibility of developing powder out of nipa vinegar with ideal physicochemical properties and high recovery percentage. A single process schedule design was applied in the nipa vinegar during spray drying. Three formulations of the added carrier were applied (F1- 50%, F2- 25% and F3-12.50%). The sensory characteristics of the spray-dried nipa vinegar in three formulations were analyzed and compared using organoleptic evaluation score card utilized by food experts. The pH level, total soluble solids (TSS) and solubility test of the three samples were also measured. Results showed that nipa vinegar with 12.50% of the added carrier is the preferred sample by the respondents and has the fastest solubility rate. However, it has the lowest recovery percentage. On the other hand, the nipa vinegar with 50% added carrier has the highest recovery percentage. The three samples have consistent pH value and changes were only observed in Nipa Vinegar with 50% added carrier. Further studies should be conducted to optimize the production quality of spray-dried nipa vinegar.
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Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies 6: 420- 428. https://doi.org/10.1016/j.ifset.2005.05.003
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Copyright (c) 2018 Mario A. De Castro Jr.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Open Access. This article published by JPAIR Multidisciplinary Research is licensed under a Creative Commons Attribution-Noncommercial 4.0 International (CC BY-NC 4.0). You are free to share (copy and redistribute the material in any medium or format) and adapt (remix, transform, and build upon the material). Under the following terms, you must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
