title: Spray drying of liquorice (Glycyrrhiza glabra) extract.
abstract: The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110 °C, 120 °C, and 130 °C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey.
authors.forename: İrem
authors.initials: İ
authors.lastname: Karaaslan
authors.affiliation: Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey.
authors.forename: Ali Coşkun
authors.initials: AC
authors.lastname: Dalgıç
keywords: Hygroscopicity; Liquorice; Liquorice powder; Maltodextrin