Thesis

The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to the Physical Properties of Spray-dried Sweet Soy Sauce

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Sweet soy sauce is a popular condiment in Indonesia, and it is mostly available in liquid form.
Converting the product into powder form could provide several benefits, such as lower distribution
cost and utilization in more types of product. In this study, sweet soy sauce was spray-dried in three
different formulations (sweet soy sauce solids:maltodextrin ratio of 2:1, 1:1, and 1:2) and two inlet air
temperatures (150°C and 200°C). The powders were analyzed in terms of yield, moisture content,
water activity, hygroscopicity, flowability (Carr’s index and Hausner ratio), dissolution time, solubility,
and color. Higher inlet air temperature resulted in lower moisture content and water activity and
higher solubility, but slightly lower yield and flowability. Sweet soy sauce powders with S:M ratio of
1:2 showed the best yield, hygroscopicity, and solubility, but the moisture content and water activity
were relatively high. Sweet soy sauce powders with S:M ratio of 1:1 showed the lowest moisture
content and dissolution time, but the powders were very hygroscopic. The powders had brownish
yellow color with the highest color intensity observed on S:M ratio of 1:1. Sweet soy sauce powder
with S:M ratio of 1:2 spray-dried at 200°C showed the best physical properties in general. The possible
improvements are lowering the inlet air temperature to improve the yield and flowability, and
reducing the maltodextrin concentration to improve the moisture content and dissolution time.

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Availability

Detail Information

Series Title

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Call Number

FT 20-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2020

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sweet soy sauce
Effect of Inlet Air Temperature

Specific Detail Info

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Statement of Responsibility

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