A new instant drink contain cinnamon, ginger and clove using spray drying [electronic resource].

Includes references.

A novel process for the production of spray-dried instant cinnamon, ginger and clove powder. The process includes the operations of fine grinding, mixing, Extraction, pasteurization and spray-drying, respectively. Before scaling-up the enzymatic hydrolysis was optimized on laboratory scale using D-optimal design and analyzed by response surface methodology considering the individual and interactive effects of temperature (40-55°C), pH (4.0-6.0), and enzyme concentration (500-5000 ppm) on the reduction of viscosity of the cinnamon, ginger and clove homogenate. In-process determination of gingerols and shogaols demonstrated that pungency is hardly influenced by cell wal degrading enzymes, but significantly affected by temperature and pH.

Summary in Arabic.

1