Effect of spray drying temperature and maltodextrin concentration towards physical properties and antioxidant activity in pineapple powder

This research are done to study the effect of spray drying temperature and maltodextrin concentration towards physical properties and antioxidant activity in pineapple powder.The chosen pineapple is Josephine type. Flesh and peels of pineaaple are used to be spray dried and analyze. There are four sample of flesh and four sample of peels.The parameters that are set for this eight samples are the temperature of spray dried which are 140°C and 160°C. Another parameter is the concentration of maltodextrin which are 14% and 27%.All these eight samples was run in the spray dried with these different parameters and centrifuge before ready to be analyzed. The analysis are including the antioxidant activity, pH, pulp content, moisture content, absorbance, titratable acidity and total soluble solid (TSS). For the pH analysis, the result shows that the flesh samples had higher pH in acidity compared to the peels with the highest value is 4.08 for the sample with parameters 140°C and 27% maltodextrin. While, for the pulp content analysis, the pineapple peels shows more weight of pulp contents with highest value is 14.24g for parameters 140°C and 17% maltodextrin. The moisture content had the highest value for sample 140°C and 27% maltodextrin with 8.30%M. The total soluble solids(TSS) shows that sample with parameters 160°C and 27% maltodextrin had the highest value with 1.35642 n.D. While for the antioxidant analysis, the DPPH test shows that the flesh sample had highest value at 35.21% in sample 140°C and 27% maltodextrin. Absorbance analysis recorded that flesh sample had highest value in sample 160°C and 22% maltodextrin with average 1.233%. Lastly is the titratable acidity test which flesh sample at 160°C and 27% maltodextrin had highest value of acidity percentage with 0.1920%. The results are following the expectation for the research.