Physical and chemical quality of palm sugar (Borassus flabellifer L.) powder by using spray dryer

Abstract

Palm sap has a very short shelf life due to the accumulation of lactic acid produced by contaminating bacteria, particularly lactic acid bacteria during the harvesting process. This causes a significant challenge to farmers as it decreases storage duration and product’s quality stability. Many research exploring various thermal and non-thermal shelf life extension methods but limited research has focused on spray drying for producing palm sap powder. The objective of this research is to investigate the effects of combining maltodextrin, gum arabic, and acid-modified starch as carrier agents at varying concentrations toward the physical and chemical properties of powdered palm sap. The carrier agent for the spray drying process involves maltodextrin, gum arabic, and acid modified starch at different concentrations. The results showed that the spray drying process can significantly reduce the water activity and moisture content of the palm sap. Furthermore, different carrier agents can significantly affect the powdered palm sap properties where acid-modified starch achieved higher production yield (99.4%), lower moisture content (2.727%) and lower water activity (0.225). Meanwhile, maltodextrin achieved higher solubility (91.51%) and lower hygroscopicity (3.926%). In terms of acidity, acid-modified starch samples exhibited lower pH, indicating higher acidity due to the acid hydrolysis that is involved during the production of acid modified starch.