| Abstract | Cilj ovog rada bio je ispitati utjecaj omjera suhe tvari soka aronije i maltodekstrina (1:2 i 1:3) te temperature sušenja (120, 150 i 180 °C) na prinos procesa sušenja raspršivanjem te udio vlage, udio ukupnih antocijana i boju prahova soka aronije. Iskorištenje postupka sušenja soka aronije raspršivanjem određeno je u rasponu: 52,59-66,93 %; udio vlage 2,43-3,49 %; udio ukupnih antocijana 244,6-358,2 mg/100 g suhe tvari soka, dok su parametri boje određeni u rasponu: L* 51,74-54,20, a* 1,95-3,12, b* 0,45-0,68, C* 2,06-3,15 i H* 0,14-0,33. Viši udio maltodekstrina i viša temperatura sušenja pozitivno su tjecali na iskorištenje procesa, dok je niži udio maltodekstrina bio bolji za očuvanje
antocijana u prahu soka aronije. Zaključno, omjer suhe tvari soka i maltodekstrina 1:2 te temperatura sušenja 150 °C pokazali su se kao optimalni uvjeti procesa. |
| Abstract (english) | The aim of this study was to examine the influence of juice dry matter and maltodextrin ratio (1:2 and 1:3) and drying temperature (120, 150 and 180 °C) on the yield of the spray-drying process, as well as on the moisture content, total anthocyanins content and color of the chokeberry juice powder. The yield of the process was determined in the range: 52.59-66.93%; moisture content 2.43-3.49%; total anthocyanins content: 244.6-358.2 mg/100 g of juice dry matter, while color parameters were determined in a range: L* 51.74-54.20, a* 1.95-3.12, b* 0.45-0.68, C* 2.06-3.15 and H* 0.14-0.33. Higher maltodextrin content and higher drying temperature had a positive effect on process yield, while lower maltodextrin content was better for the retention of anthocyanins in chokeberry juice powder. In conclusion, the ratio of dry matter of juice and maltodextrin 1:2 and the drying temperature 150 °C proved to be optimal process conditions. |
