Addition of cashew tree gum to maltodextrin‐based carriers for spray drying of cashew apple juice

Abstract

Summary This study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTG R , ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTG R ≥50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility.