title: Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier.
abstract: This study aimed to reduce stickiness and caking of spray dried soy sauce powders by introducing a new crystalline structure into powder particles. To perform this task, soy sauce powders were formulated by using mixtures of cellulose and maltodextrin or mixtures of waxy starch and maltodextrin as drying carriers, with a fixed carrier addition rate of 30% (w/v) in the feed solution. The microstructure, crystallinity, solubility as well as stickiness and caking strength of all the different powders were analysed and compared. Incorporating crystalline carbohydrates in the drying carrier could significantly reduce the stickiness and caking strength of the powders when the ratio of crystalline carbohydrates to maltodextrin was above 1:5 and 1:2, respectively. X-ray Diffraction (XRD) results showed that adding cellulose or waxy starch could induce the crystallinity of powders. Differential Scanning Calorimetry (DSC) results demonstrated that the native starch added to the soy sauce powders did not fully gelatinize during spray drying.
authors.affiliation: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.affiliation: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China. Electronic address: chmzwb@nus.edu.sg.
authors.forename: Weibiao
authors.initials: W
authors.lastname: Zhou
mesh_terms: D002152:Calorimetry, Differential Scanning; D002241:Carbohydrates / Q000737:chemistry*; D002482:Cellulose / Q000737:chemistry; D064347:Microscopy, Electrochemical, Scanning; D011134:Polysaccharides / Q000737:chemistry; D011208:Powders / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis*; D013213:Starch / Q000737:chemistry; D014961:X-Ray Diffraction
chemical_list: D002241:Carbohydrates; D011134:Polysaccharides; D011208:Powders; C008315:maltodextrin; D002482:Cellulose; D013213:Starch
keywords: Caking; Drying carrier; Soy sauce powder; Spray drying; Stickiness