89B-2 |
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P. HARIYADI, Southeast Asian Food & Agricutural Science & Technology Center, Bogor Agricultural Univ., Dept. of Food Technology & Human Nutrition, Bogor, 16002, Indonesia, N. Hasanah, Dept. of Food Technology & Human Nutrition, Bogor Agricultural Univ., Bogor, 16002, Indonesia, K. Komari, Dept. of Health, Republic of Indonesia, Food & Nutrition Research Center, Bogor, 16002, and S. Budijanto, Dept. of Food Technology & Human Nutrition, Bogor Agriclutural Univ., Bogor, 16002, Indonesia. Monoacylglycerol (MAG) rich in omega-3 fatty acids from fish oil is very important in food nutrification. However, due to its instability and unpleasant flavor, it is necessary to develop to stablize and to minimize unpleasant flavor. Technique frequently used for this purpsose is by encapsulation processes. Spray drying and extrusion are common processes to microencapsulate MAG fraction. The application of this technique is limited due to the high-temparature processes that can damage the product. The objective was to use thin-layer drying as an alternative process for drying and microencapsulate the MAG fraction. MAG fraction was prepared in the emulsion form using several (dextrin, gelatin, and CMC). The emulsion was layered on the top of a plastic surface and then dried at mild temperature (40 to 55 °C). A dried thin-layer emulsion was ground to make a powder form and the characteristics of the powder were evaluated. A spray-drying process was also done for the comparison. Our results indicated that the powder resulting from thin-layer drying was evaluated to have a good quality. In terms of microencapsulation efficiency, thin-layer drying was able to microcapsule omega-3 fatty acid at much higher (82.11 to 96.63%) than those of spray drying (60.85 to 77.33%). Furthermore, TBA values (indication of oxidation damage) of thin-layer dried microcapsules (2.21 to 2.75 Ýmol/g) were lower than spray-drying microcapsules (2.32 to 3.89 Ýmol/g). This study showed that thin-layer drying was successfully applied to dry and microencapsulate the MAG fraction.
Session 89B, Aquatic Food Products: Surimi, gels and by-products
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |