AI Summary & Key Takeaways
AI InsightThe results showed that the moisture content of the spray-dried powder (4.92%) was lower than that of the freeze-dried powder (5.68%).
📌 3 Key Takeaways
Abstract
In this study, sirkencubin sherbet, a traditional Turkish drink, was powdered using two different drying methods: spray drying and freeze drying. The physicochemical properties of the powders produced by these methods were compared. Sirkencubin sherbet was made from honey, apple cider vinegar, cinnamon, cloves, and water, with maltodextrin added as a drying agent. Moisture content, color, pH, titratable acidity, particle density, bulk and tapped density, porosity, flowability, hygroscopicity, wettability, dispersibility, and solubility of the powders were analyzed. The results showed that the moisture content of the spray-dried powder (4.92%) was lower than that of the freeze-dried powder (5.68%). Both powders were slightly acidic due to the presence of vinegar. The L* and a* values of the spray-dried powder were higher, while the b* value was lower compared to the freeze-dried powder. The freeze-dried powder exhibited higher hygroscopicity and poorer flow properties than the spray-dried powder. Both powders showed dispersibility and solubility values of over 90%, indicating good reconstitution properties. The differences in the drying processes resulted in powders with different physical properties, which can affect their handling, storage, and processing. This study demonstrates the feasibility of producing sirkencubin sherbet powder by spray drying and freeze drying and provides an alternative form of this traditional beverage for the domestic and international market.