PROCESS OF PRODUCING SAMBONG (BLUMEA BALSAMIFERA)- CALAMANSI EXTRACT POWDER

摘要

The present technology relates to a spray drying process of producing combined sambong (Blumea balsamifera) and calamansi extracts in powder form. The process involves two (2) phases: Phase I for formulation of combined sambong-calamansi extracts, and Phase II for the spray drying of the juice wherein the effects of spray drying parameters on the physico-chemical properties of the sambong-calamansi extract powder are controlled. In Phase I, three formulations of sambong-calamansi juice were made and were subjected to sensory evaluation. The formulations were evaluated in terms of color, pungency, citrus-aroma, bitterness, sourness, aftertaste, and overall acceptability. The spray drying phase comprises mixing the sambong-calamansi extract with varying 15 amounts of maltodextrin and spray drying in a spray dryer using varying inlet temperatures. Quality of the sambong-calamansi extract powder in terms of low moisture content (4.10 pcnt ), high pH (2.85), excellent flowability, light color and good powder yield were obtained with Treatment 4 (with 20 pcnt maltodextrin, 210øC inlet temperature). In terms of bulk density and tapped density, Treatment I (with 15 pcnt maltodextrin and 200øC) had the 20 most preferable value: 0.74, and 0.92 g/mL, respectively.