DOI: https://doi.org/10.55373/mjchem.v28i4.29

Keywords: Acid-modified starch, carrier agents, optimization, spray-drying, whey protein

Abstract

Tomatoes are one of the most widely used vegetables in the world, which are grown for fresh fruit consumption or processing into tomato paste, pulp, sauce, and ketchup. Nonetheless, tomatoes' high moisture content usually leads to increased water activity, which encourages deterioration of quality. For this reason, dried food powder is made via spray-drying, which also adds value to the raw material and helps to minimize postharvest losses. This study examined the spray-drying of tomatoes with the additives whey protein (WP) and acid-modified starch (MS) at the concentrations of 40% and 50%, using inlet temperatures of 160°C and 180°C. The study analyzed powder yield, bulk density, hygroscopicity, moisture content, color, and particle size. Moisture content ranged from 0.9% to 6.5%, with the tomato powder sample 4 (TP4) having the lowest value. The highest powder yield was 23.6% for TP4, followed by 21.8% for TP3, and the lowest was 11.2% for TP5. Color values (L*, a*, b*) ranged from 82.2 to 90.8, 2.8 to 6.1, and 13.2 to 15.2, respectively. Higher temperature and WP concentration improved yield and reduced moisture content, while higher temperature and fewer additives enhanced color. The results indicate that the use of WP is better than MS in terms of powder quality overall. Higher concentration (50%) and inlet temperature (180°C) gave a better overall performance, especially TP4 with WP, as it exhibited good characteristics, with a well-balanced combination of low moisture content, high water solubility, and optimal color values (L*, a*, b*). This study offers insightful information for maximizing spray-drying parameters in the manufacturing of premium tomato powders, which helps to reduce losses and enhance the raw product's value.