Effect of butterfly-pea powder (<i>Clitoria ternatea L.</i>) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method

HARIADI, Hari; KARIM, Mirwan Ardiansyah; HANIFAH, Umi; HARYANTO, Aidil; NOVRINALDI,; SURAHMAN, Diki Nanang; MULYANTO ASTRO, Hendarwin; ASSALAM, Syarif; FINNI LATHIFAH LUBIS, Rezqia

doi:10.1590/fst.109622

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.109622 copy

Effect of butterfly-pea powder (Clitoria ternatea L.) and drying temperature towards physicochemical characteristics of butterfly-pea milk powder with vacuum drying method

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Dairy product can be process into ready to drink or ready to serve. Dairy product that needs to be dissolved first usually powdered by drying. The drying method could be done using the vacuum Drying Method. This study used a 3x3 factorial design in a randomized block design which consisted of 2 factors, namely factor T (sea flower powder concentration) which consisted of 3 levels, namely t1: 0.2%, t: 0.3%, and t3: 0.4%, dan factor P (variation of drying temperature) which consisted of 3 levels, namely p1: 50 °C, p2: 60 °C and p4: 70 °C. The responses tested in this study were chemical responses including water content, antioxidant activity, pH. Physical responses include dissolution time, insoluble, hygroscopicity, L* a* b* color intensity, yield amount, and viscosity. Organoleptic responses include color, aroma, taste, and viscosity. The effect of different sea flower powder concentration affects the antioxidant activity, pH, and color intensity. The variation of drying temperature affects the water content, dissolution time, insoluble, hygroscopicity, and color intensity. The interaction between sea flower powder concentration and variation of drying temperature affects the antioxidant activity and color intensity.

Keywords:
dairy product powder; butterfly pea; drying temperature; vacuum drying

Concentration	Temperature	Drying Time	Results (%)
(t1) 0.2% w/v	(p1) 50 °C	(l1) 4 hours	7.12
		(l2) 6 hours	4.75
		(l3) 8 hours	3.84
	(p2) 60 °C	(l1) 4 hours	6.78
		(l2) 6 hours	3.54
		(l3) 8 hours	2.25
	(p3) 70 °C	(l1) 4 hours	6.45
		(l2) 6 hours	2.87
		(l3) 8 hours	1.89

Treatment	Water Content
t1p1	4.83 ± 0.028
t2p1	4.74 ± 0.049
t3p1	4.26 ± 0.049
t1p2	3.81 ± 0.035
t2p2	3.40 ± 0.021
t3p2	3.29 ± 0.014
t1p3	2.78 ± 0.049
t2p3	2.60 ± 0.042
t3p3	2.10 ± 0.042

Treatment	pH
t1p3	6.30 ± 0.014
t2p3	6.22 ± 0.028
t3p3	6.16 ± 0.000
t2p2	6.14 ± 0.021
t3p2	6.14 ± 0.014
t1p2	6.09 ± 0.001
t1p1	6.04 ± 0.007
t2p1	6.02 ± 0.001
t3p1	6.01 ± 0.001

Treatment	Late Time
t1p1	27.17 ± 0.113^a
t1p2	27.12 ± 0.064^a
t1p3	27.10 ± 0.057^a
t2p1	27.23 ± 0.014^ab
t2p2	27.20 ± 0.021^ab
t2p3	27.13 ± 0.000^a
t3p1	28,30 ± 0.134^b
t3p2	28.23 ± 0.198^b
t3p3	28.11 ± 0.001^b

Treatment	Part No Water Soluble (%)
t1p1	0.50 ±0.078^a
t1p2	0.39 ± 0.000^a
t1p3	0.33 ± 0.007^a
t2p1	0.59 ± 0.007^a
t2p2	0.48 ± 0.042^a
t2p3	0.39 ± 0.007^a
t3p1	0.59 ± 0.007^a
t3p2	0.46 ± 0.021^a
t3p3	0.47 ± 0.007^a

Treatment	Hygroscoppcity
t1p1	13.96 ± 0.021
t1p2	13.21 ± 0.014
t1p3	12.88 ± 0.007
t2p1	13.95 ± 0.000
t2p2	13.19 ± 0.007
t2p3	12.81 ± 0.007
t3p1	13.92 ± 0.014
t3p2	13.21 ± 0.007
t3p3	12.80 ± 0.014

Treatment	L*	a*	b*
t1p1	64.23 ± 0.007	65.80 ± 0.035	-20.83 ± 0.032
t1p2	59.21 ± 0.007	48.19 ± 0.035	-20.75 ± 0.053
t1p3	44.60 ± 0.001	35.91 ± 0.035	-18.35 ± 0.007
t2p1	64.00 ± 0.001	65.56 ± 0.028	-20.04 ± 0.014
t2p2	58.92 ± 0.007	48.22 ± 0.028	-20.63 ± 0.035
t2p3	44.59 ± 0.001	35.86 ± 0.042	-18.44 ± 0.078
t3p1	64.12 ± 0.007	65.35 ± 0.014	-20.69 ± 0.021
t3p2	59.41 ± 0.007	48.17 ± 0.007	-20.80 ± 0.202
t3p3	44.71 ± 0.001	36.02 ± 0.014	-18.70 ± 0.301

Treatment	Yield (%)
t1p1	9.39 ± 0.042^a
t1p2	9.38 ± 0.141^a
t1p3	9.33 ± 0.014^a
t2p1	9.35 ± 0.014^a
t2p2	9.29 ± 0.042^a
t2p3	9.26 ± 0.057^a
t3p1	9.08 ± 0.064^a
t3p2	9.00 ± 0.071^a
t3p3	8.99 ± 0.141^a

Treatment	Viscosity (cp)
t1p1	11.00 ± 0.283^a
t1p2	10.02 ± 1.103^a
t1p3	8.84 ± 0.396^a
t2p1	11.53 ± 0.502^a
t2p2	10.82 ± 0.184^a
t2p3	8.94 ± 0.523^a
t3p1	11.44 ± 0.658^a
t3p2	9.47 ± 1.754^a
t3p3	8.35 ± 1.655^a

Sample	Antioxidant Activity in IC₅₀. Value (ppm)
Pea flower milk powder drink	1,532.498 ± 3.350

Treatment	Color	Flavor	Taste
t1p1	6.55 ± 0.004	6.65 ± 0.025^a	6.00 ± 0.055^a
t1p2	6.27 ± 0.003	6.57 ± 0.002^a	6.15 ± 0.067^a
t1p3	6.35 ± 0.003	6.33 ± 0.027^a	6.13 ± 0.072^a
t2p1	6.50 ± 0.001	6.70 ± 0.056^a	6.23 ± 0.005^a
t2p2	6.40 ± 0.000	6.60 ± 0.055^a	6.52 ± 0.012^a
t2p3	6.63 ± 0.001	6.82 ± 0.006^a	6.60 ± 0.066^a
t3p1	6.43 ± 0.001	6.83 ± 0.063^a	6.60 ± 0.001^a
t3p2	6.18 ± 0.002	7.03 ± 0.009^a	6.60 ± 0.013^a
t3p3	6.15 ± 0.003	7.03 ± 0.027^a	6.62 ± 0.008^a

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[1] *Corresponding author: raden_harie@yahoo.com