Chemical properties of moringa milk powder used rotary vacuum drying

WIDIANTARA, Tantan; IKRAWAN, Yusep; TAUFIK, Yusman; MUTHIAH, Haura Jilan; HARIADI, Hari; HIDAYAT,; RAHMAWATI, Laila

doi:10.1590/fst.116322

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.116322 copy

Chemical properties of moringa milk powder used rotary vacuum drying

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with repeated 3x3 factorials, followed by Duncan’s test; The results showed that the concentration of Moringa extract and variation of drying temperature had a significantly different effect on the chemical and organoleptic characteristics of Moringa milk powder. The best treatment was the treatment with the addition of 7% moringa extract at 70 °C.

Keywords:
moringa extract; rotary vacuum drying; milk powder

Moringa Extract	Moisture Content (%)
3%	3.81 ± 0.01^c
5%	3.58 ± 0.02^b
7%	3.22 ± 0.04^a

Variation of Drying Temperature	Moisture Content (%)
50 °C	4.62 ± 0.31^c
60 °C	3.50 ± 0.27^b
70 °C	2.49 ± 0.35^a

Moringa Extract	Protein Content (%)
3%	32.57 ± 0.06^a
5%	32.63 ± 0.00^b
7%	32.65 ± 0.01^b

Variation of Drying Temperature	Protein Content (%)
50 °C	32.66 ± 0.03^b
60 °C	32.63 ± 0.04^b
70 °C	32.60 ± 0.06^a

Moringa Extract	Vitamin C Content (ppm)
3%	9.00 ± 0.12^a
5%	13.33 ± 0.60^b
7%	17.18 ± 0.08^c

Variation of Drying Temperature	Vitamin C Content (ppm)
50 °C	14.03 ± 0.47^c
60 °C	13.27 ± 0.41^b
70 °C	12.19 ± 0.37^a

Moringa Extract	pH Value
3%	6.59 ± 0.06^c
5%	6.48 ± 0.04^b
7%	6.31 ± 0.01^a

Variation of Drying Temperature	pH Value
50 °C	6.53 ± 0.18^b
60 °C	6.48 ± 0.15^b
70 °C	6.37 ± 0.11^a

Moringa Extract	Color	Flavor	Taste
3%	5.54 ± 0.10^b	5.95 ± 0.03^b	5.75 ± 0.20^c
5%	5.65 ± 0.02^b	5.50 ± 0.03^a	5.12 ± 0.07^a
7%	5.30 ± 0.20^a	5.89 ± 0.07^b	5.56 ± 0.07^b

Variation of Drying Temperature	Color	Flavor	Taste
50 °C	5.28 ± 0.35^a	5.90 ± 0.57^b	5.30 ± 0.66^a
60 °C	5.60 ± 0.66^b	5.82 ± 0.27^a	5.67 ± 0.53^c
70 °C	5.61 ± 0.24^b	5.62 ± 0.42^b	5.46 ± 0.76^b

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