ENCAPSULATION OF VANILLA EXTRACT BY SPRAY DRYING AND SPRAY CHILLING METHODS AND ITS USING IN MODEL FOOD SYSTEM
Project no. 1192 · Status: Kapanmış · 2017
Summary
In this thesis, the vanilla extract obtained by natural means was microencapsuled by different methods without any chemical treatment. Using of encapsulated vanilla extract powder in selected foodstuffs (ice cream, cake and pudding) and changing in storage of the selected pattern in the food (plain powder cake mixture) were also studied. For this purpose preliminary experiments have been carried out in order to form emulsion structure and feed them to the system with appropriate parameters. In the preliminary experiments, classical and ultrasonic homogenizers were used for the emulsion preparation stage. Also, the classical homogenization method was found to be more successful for encapsulating the vanilla extract. The D-optimal composite design, which is widely used for the formulation of product formulations, also brings to successful results at the same time. Based on this, for spray drying and spray chilling methods, the ratios of the combinations of coating materials and the ratios of vanilla extract/coating material were chosen as independent variables and experimental design was established with D-optimal composite design. In addition, the microencapsulation efficiency % values obtained as a result of the production according to the experiment design were selected as dependent variable and the optimization study was performed by targeting the highest amount of vanilla extract. At the optimum point determined using the Design Expert package program, the rate of coating materials for the spray drying method was 83.2% maltodextrin and 16.8% whey protein isolate. In the spray chilling method, the ratio of coating materials was detected as 19.3% gum arabic and 80.7% palm stearin. Although not being used as a response during the optimization phase, the amount of moisture content %, water activity, colour (L*, a*, b*), solubility, bulk density, tapped density, flowability, mean particle diameter, span, uniformity, glass transition and particle morphology features have also been examined in detail in the thesis. Sensory evaluation of vanilla extract powder encapsulated at the optimum point determined by semi-educated panelists of 10 persons. On sensory perception, depending on whether the selected foodstuffs are heat treated or not, both methods worked (spray drying and spray chilling) were also appreciated. Moreover, vanillin content of the samples produced at the optimum point was analyzed during storage at 25°C for 8 weeks to follow the change of vanillin amount, and the degredation of vanillin were investigated.