American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2018, 6(2), 87-91
DOI: 10.12691/ajfst-6-2-5
Open AccessArticle

Development of Spray-Dried Guyabano (Annona muricata Linn.) Extract in Three Process Schedules

Mario A. De Castro Jr.1, , Ronie F. Magsino1 and Polemer M. Cuarto1

1Mindoro State College of Agriculture and Technology – Calapan City Campus, Masipit, Calapan City, Oriental Mindoro, Philippines

Pub. Date: February 25, 2018

Cite this paper:
Mario A. De Castro Jr., Ronie F. Magsino and Polemer M. Cuarto. Development of Spray-Dried Guyabano (Annona muricata Linn.) Extract in Three Process Schedules. American Journal of Food Science and Technology. 2018; 6(2):87-91. doi: 10.12691/ajfst-6-2-5

Abstract

The study investigated the production performance of spray dried guyabano (Annona Muricata Linn.) leaves extract in three process schedule in terms of its physicochemical properties and recovery percentage. Three process schedules were applied in the fresh concocted guyabano leaves. Various settings in temperatures- ranging from 185 C to 195 C, in pressure- ranging from 400 psi to 500 psi and in percentage of added carrier from 10.36% to 17.41 % were established. The sensory characteristics of the spray dried guyabano leaves extract in three process schedule were analyzed and compared with the use of organoleptic evaluation score card utilized by tea experts and enthusiast. Data gathered were described and analyzed using Analysis of Variance. The pH level of the three samples was measured and compared to a freshly brewed guyabano tea with the use of Milauwkee pH 600 and dissolution test was conducted to measure the suspension rate of the three powdered samples. Results showed that there is a significant difference in terms of the quality attributes among the three processes. P1 and P2 has the same respondents’ evaluation in terms of taste and color compared to P3. In terms of pH level pure guyabano leaves extract and P2 sample was determined weakly acidic while P1 and P3 samples was determined weakly alkali. In terms of dissolution rate, it was found out that P1 sample having 13.40% of added carrier has the fastest dissolution performance in three different temperatures of water as compared to P2 with 17.41% and P3 with 10.36% of added carrier. In terms of recovery percentage, P2 has the highest recovery value of 6.7 while P3 got the lowest percentage recovery of 0.79 It is recommended that further study should be conducted to optimize the production quality of spray dried guyabano leaves extract in terms of product recovery. Nutrients analysis and other laboratory test should be taken into consideration in optimization process and to develop marketable quality of herbal products.

Keywords:
spray drying pH level maltodextrin process schedule optimization

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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