Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage
Minasarua, a traditional Indonesian beverage, is rich in bioactive compounds and has functional properties for health, but it has a short shelf life. Spray drying is a method to make an instant product with an extended shelf life. This research investigated the effect of combining maltodextrin conce...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2521049 |
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| author | Neyla Vista Maramy Tri Dewanti Widyaningsih Erryana Martati Agustina Tri Endharti Safira Salsabila |
| author_facet | Neyla Vista Maramy Tri Dewanti Widyaningsih Erryana Martati Agustina Tri Endharti Safira Salsabila |
| author_sort | Neyla Vista Maramy |
| collection | DOAJ |
| description | Minasarua, a traditional Indonesian beverage, is rich in bioactive compounds and has functional properties for health, but it has a short shelf life. Spray drying is a method to make an instant product with an extended shelf life. This research investigated the effect of combining maltodextrin concentration (5% and 10%) and spray drying inlet temperature (160°C, 190°C, and 220°C) on the physicochemical, functional, and sensory properties of instant Minasarua. The treatment with 10% maltodextrin and 220°C spray drying inlet temperature resulted in an instant Minasarua, which is preferable to other treatments. This treatment had low moisture content (0.97%), less wettability time (79.25 sec), low bulk density (0.35 g/mL), and significant antioxidant activity (7.93 mg TE/g). Additionally, other physicochemical and sensory properties showed considerable results. These findings potentially improve the shelf life and health benefits of Minasarua, making it more accessible and advantageous to a broader population. |
| format | Article |
| id | doaj-art-3a3baaa4cd8c46438d68b9993e9991d0 |
| institution | Matheson Library |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-3a3baaa4cd8c46438d68b9993e9991d02025-06-27T13:50:12ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2521049Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverageNeyla Vista Maramy0Tri Dewanti Widyaningsih1Erryana Martati2Agustina Tri Endharti3Safira Salsabila4Faculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaFaculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaFaculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaFaculty of Medicine, Universitas Brawijaya, Malang, IndonesiaFaculty of Agricultural Technology, Universitas Brawijaya, Malang, IndonesiaMinasarua, a traditional Indonesian beverage, is rich in bioactive compounds and has functional properties for health, but it has a short shelf life. Spray drying is a method to make an instant product with an extended shelf life. This research investigated the effect of combining maltodextrin concentration (5% and 10%) and spray drying inlet temperature (160°C, 190°C, and 220°C) on the physicochemical, functional, and sensory properties of instant Minasarua. The treatment with 10% maltodextrin and 220°C spray drying inlet temperature resulted in an instant Minasarua, which is preferable to other treatments. This treatment had low moisture content (0.97%), less wettability time (79.25 sec), low bulk density (0.35 g/mL), and significant antioxidant activity (7.93 mg TE/g). Additionally, other physicochemical and sensory properties showed considerable results. These findings potentially improve the shelf life and health benefits of Minasarua, making it more accessible and advantageous to a broader population.https://www.tandfonline.com/doi/10.1080/19476337.2025.2521049Minasaruaspray dryingphysicochemicalantioxidantfunctional beverage |
| spellingShingle | Neyla Vista Maramy Tri Dewanti Widyaningsih Erryana Martati Agustina Tri Endharti Safira Salsabila Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage CyTA - Journal of Food Minasarua spray drying physicochemical antioxidant functional beverage |
| title | Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage |
| title_full | Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage |
| title_fullStr | Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage |
| title_full_unstemmed | Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage |
| title_short | Physicochemical, functional, and sensory characteristics of spray-dried instant Minasarua: a functional beverage |
| title_sort | physicochemical functional and sensory characteristics of spray dried instant minasarua a functional beverage |
| topic | Minasarua spray drying physicochemical antioxidant functional beverage |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2521049 |
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