Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder

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Hari Hariadi
Teguh Wahyono
Sandi Darniadi
Haris Maulana
Bambang Nurhadi
Suseno Amien
Agung Karuniawan
Ayaz Ali Khan
Tariq Aziz
Abdullah F. Alasmari


drying temperature, maltodextrin, Sacha inchi, shrub


Sacha inchi (Plukenetia volubilis L.) is an ancestral plant with various beneficial properties and has been used as a food source due to its high nutritional value for human health. The aim of this study was to assess the effect of the addition of maltodextrin concentration, the impact of the use of drying temperature, and the interaction of both on the physicochemical characteristics of powdered Sacha inchi extract. The results of this study would provide insightful information about the utilization of Sacha inchi, the optimal concentration of maltodextrin, and the drying temperature of powdered Sacha inchi extract. The experimental design used in this study is a Randomized Group Design with a 3x3 factorial pattern of two replications followed by Duncan’s further test. The observed variation consisted of maltodextrin concentration (5%, 10%, and 15%) and drying temperature (50°C, 60°C, and 70°C). This study includes chemical and physical responses such as moisture content, antioxidant activity, yield, solubility, hygroscopicity, and scanning electron microscopy (SEM). The effect of maltodextrin concentration and drying temperature factor was significant on moisture content, hygroscopicity, yield, and solubility. The interaction between drying temperature and maltodextrin concentration significantly affected moisture content and solubility.

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