Effect of the Temperature on the Spray Drying of Roselle Extracts (<Emphasis Type="Italic">Hibiscus sabdariffa</Emphasis> L.) |
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Authors: | Salvador Gonzalez-Palomares Mirna Estarrón-Espinosa Juan Florencio Gómez-Leyva Isaac Andrade-González |
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Institution: | 1.Graduate and Research Studies Department,Instituto Tecnológico de Tlajomulco,Tlajomulco de Zú?iga,México;2.Centro de Investigación y Asistencia en Tecnología y Dise?o del Estado de Jalisco,A.C. Av., Normalistas No. 800. Colinas de la Normal,Guadalajara,México |
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Abstract: | The effect of the drying temperature on the volatile components and sensory acceptance of the Roselle (Hibiscus sabdariffa) extract in powder was investigated. The Roselle extraction was carried out by maceration with 7 L of 30% ethanol (v/v), 560 g of fresh Roselle calyces for 168 h. The Roselle extracts were spray dried at different temperatures 150, 160, 170,
180, 190, 200 and 210 °C, giving different outlet values about yield and final moisture. The volatile compounds in Roselle
extract and dried samples were performed using needles of solid phase microextraction (SPME) and gas chromatography/mass spectrometry
(GC/MS HP-5890). Twenty volatile compounds were identified in the extracts among them terpenoids, esters, hydrocarbons and
aldehydes. Fourteen volatile compounds were identified in the powder sample, but only ten were present in the Roselle extract.
This indicates that some compounds were lost and some others were generated due to a degradation process. An acceptability
sensory analysis showed that the best powder sample was the Roselle extract dehydrated using temperature between 190 °C and
200 °C (p < 0.05). There was not statistically significant difference in the pH of Roselle extracts ranging from 3.4 to 3.9. It was
concluded that the spray drying temperature of the Roselle extracts has an effect on the volatile compounds losses. |
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Keywords: | Roselle powder Sensory analysis Spray dryer Volatile components |
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