Study of drying temperature variation and concentration green spinach (Amaranthus Hybridus l) on characteristics of spinach milk powder

HARIADI, Hari; RUKMANA, Jaka; ENDAH ROHIMA, Ira; MARTHIA, Nabila; NURMINABARI, Ina Siti; NURHAWA, Shalli; NADHIRAH, Tiffany Defina; FADHILA, Rizqya Nur

doi:10.1590/fst.110722

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.110722 copy

Study of drying temperature variation and concentration green spinach (Amaranthus Hybridus l) on characteristics of spinach milk powder

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a factorial randomized block design with 2 repetitions. The treatment design carried out in this study consisted of two factors, namely the drying temperature (T) consisting of 3 levels. The rotary vacuum drying method produces the best characteristics with a moisture content of 2.21%, chlorophyll content of 7.65 mg/l, antioxidant activity of 2024.22 ppm. The results of the best physical analysis were 31.50 seconds of dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, color -a* 7, 00, color b* 26.68.

Keywords:
milk powder; green spinach extract; maltodextrin; rotary vaccum

Maltodextrin Concentration	Maltodextrin Concentration Yield Results (%)
Maltodextrin (1%)	8.8 ± 0.21^a
Maltodextrin (2%)	9.8 ± 0.35^ab
Maltodextrin (3%)	12.56 ± 0.85^b

Variation of Drying Temperature	Average Moisture Content (%)
t1 (Dryring Temperature 45 °C)	4.32 ± 0.10^c
t2 (Dryring Temperature 55 °C)	3.65 ± 0.10^b
t3 (Dryring Temperature 65 °C)	2.51 ± 0.09^a

Green Spinach Juice Concentration	Average Moisture Content (%)
b1 (Concentration Green spinach 10%)	3.18 ± 0.35^a
b2 (Concentration Green spinach 20%)	3.48 ± 0.32^b
b3 (Concentration Green spinach 30%)	3.82 ± 0.37^c

Variation of Drying Temperature	Average Total Chlorophyll (mg/L)
t1 (Dryring Temperature 45 °C)	7.05 ± 1.34^b
t2 (Dryring Temperature 55 °C)	7.00 ± 0.09^b
t3 (Dryring Temperature 65 °C)	4.35 ± 1.37^a

Variation of Drying Temperature	Average Yield (%)
t1 (Dryring Temperature 45 °C)	12.41 ± 0.17^a
t2 (Dryring Temperature 55 °C)	13.26 ± 0.12^b
t3 (Dryring Temperature 65 °C)	14.53 ± 0.13^b

Green Spinach Juice Concentrati on	Average Yield (%)
b1 (Concentration Green spinach 10%)	13.04 ± 0.12^a
b2 (Concentration Green spinach 20%)	13.46 ± 0.08^b
b3 (Concentration Green spinach 30%)	13.70 ± 0.15^b

Variation of Drying Temperature	Average Solubility (%)
t1 (Dryring Temperature 45 °C)	76.90 ± 0.18^c
t2 (Dryring Temperature 55 °C)	78.49 ± 0.28^b
t3 (Dryring Temperature 65°C)	79.76 ± 0.57^a

Green Spinach Juice Concentration	Average Solubility (%)
b1 (Concentration Green spinach 10%)	76.09 ± 0.12^a
b2 (Concentration Green spinach 20%)	78.11 ± 0.19^a
b3 (Concentration Green spinach 30%)	78.95 ± 0.74^b

Variation of Drying Temperature	Average Hygroscopicity Rate (%)
t1 (Dryring Temperature 45 °C)	12.72 ± 0.26^b
t2 (Dryring Temperature 55 °C)	12.68 ± 0.16^b
t3 (Dryring Temperature 65 °C)	11.93 ± 0.05^a

Green Spinach Juice Concentration	Average Hygroscopicity Rate (%)
b1 (Concentration Green spinach 10%)	11.73 ± 0.28^a
b2 (Concentration Green spinach 20%)	12.88 ± 0.26^b
b3 (Concentration Green spinach 30%)	12.72 ± 0.07^b

Drying Temperature (T)	Spinach Concentration (B)
Drying Temperature (T)	b1 (10%)	b2 (20%)	b3 (30%)
t1 (Dryring Temperature 45 °C)	A	A	AB
	5.69 ± 0.02	4.99 ± 0.07	5.45 ± 0.07
	c	b	a
t2 (Dryring Temperature 55 °C)	AB	B	A
	5.82 ± 0.02	5.85 ± 0.07	5.42 ± 0.21
	b	b	a
t3 (Dryring Temperature 65 °C)	B	C	B
	5.99 ± 0.02	6.35 ± 0.07	5.48 ± 0.07
	b	c	a

Drying	Spinach Concentration (B)
Temperature (T)	b1 (10%)	b2 (20%)	b3 (30%)
t1 (Dryring Temperature 45 °C)	A	A	A
	4.94 ± 0.05	5.05 ± 0.07	4.95 ± 0.11
	a	b	a
t2 (Dryring Temperature 55 °C)	B	B	C
	5.35 ± 0.07	5.50 ± 0.04	5.37 ± 0.19
	a	b	a
t3 (Dryring Temperature 65 °C)	C	C	B
	5.87 ± 0.05	6.00 ± 0.14	5.28 ± 0.07
	b	c	a

Drying	Spinach Concentration (B)
Temperature (T)	b1 (10%)	b2 (20%)	b3 (30%)
t1 (Dryring Temperature 45 °C)	A	A	A
	4.99 ± 0.12	5.12 ± 0.16	5.02 ± 0.21
	a	b	c
t2 (Dryring Temperature 55 °C)	B	B	B
	5.37 ± 0.09	5.52 ± 0.07	5.45 ± 0.07
	a	b	c
t3 (Dryring Temperature 65 °C)	C	C	C
	5.87 ± 0.05	6.02 ± 0.16	5.30 ± 0.10
	a	b	c

Treatment		Parameter
Temperature	Green Spinach	Antioxidant	Late Time	Viscosity	L*	a*	b*
45 °C	10%	2,459.78 ± 0.07ⁱ	44.00 ± 1.41^c	7.87 ± 0.01^a	63.21 ± 0.04^f	-4.71 ± 0.07^h	19.72 ± 0.17^c
	20%	2,417.64 ± 0.07^h	44.50 ± 0.71^c	15.92 ± 0.02^f	55.60 ± 0.05^d	-5.89 ± 0.09^f	20.32 ± 0.07^f
	30%	2,376.26 ± 0.07^g	45.50 ± 0.71^c	17.36 ± 0.02^h	55.25 ± 0.06^d	-6.20 ± 0.09^c	20.13 ± 0.08^e
55 °C	10%	2,368.62 ± 0.07^f	43.00 ± 1.41^c	8.19 ± 0.04^b	58.31 ± 0.06^e	-4.96 ± 0.04^g	15.81 ± 0.07^a
	20%	2,238.45 ± 0.07^e	38.00 ± 1.41^b	10.35 ± 0.04^d	54.51 ± 0.08^d	-6.01 ± 0.06^e	20.78 ± 0.11^g
	30%	2,150.23 ± 0.14^d	37.00 ± 1.41^b	16.52 ± 0.01^g	53.56 ± 0.61^b	-6.63 ± 0.16^b	26.68 ± 0.08ⁱ
65 °C	10%	2,137.53 ± 0.18^c	34.00 ± 1.41^a	9.85 ± 0.01^c	53.78 ± 0.05^c	-5.24 ± 0.21^f	19.59 ± 0.14^b
	20%	2,097.22 ± 0.07^b	32.50±0.71^a	12.53 ± 0.01^e	53.20 ± 0.06^b	-6.27 ± 0.10^d	19.83 ± 0.08^d
	30%	2,024.22 ± 0.13^a	31.50 ± 2.12^a	18.11 ± 0.03ⁱ	52.53 ± 0.05^a	-7.00 ± 0.04^a	22.74 ± 0.08^h

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[1] *Corresponding author: raden_harie@yahoo.com