Title :

Development of spray dried Mulberry (Morus alba L.) powder for instant drink

By :

Nattha Mongkon

Sasiwimon Khutpakan


Advisor :

Oranuch Thanaketpaisarn 

 Nitima Suttipanta 

 Banjabhorn Sethabouppha 

Keywords :

Mulberry (Morus alba L.), spray dried powder, powder for instant drink


Introduction: Consumers are nowadays paying more attention on their health. There is the trend of consuming healthy food. Fruit juice is one of the products that are popular among the mentioned consumers. The objectives of this research are to develop fruit juice products in the form of powder for instant drink and to increase the value of local fruits. Mulberry is a fruit that has high nutritional value, which can be found in the northeastern part of Thailand. It is easy to grow and produce a lot of fruits but can get quickly rotten. Therefore, we want to make it into a ready-to-drink powder using spray dried technique. Method of research: Prototype formula were prepared by using three type of carriers composed of maltodextrin, acacia and microcrystalline cellulose. Solutions of mulberry juice and three carrier were mixed, then passed through spray drying process, Products recieved from proven were determined basic powder properties i.g. % Loss On Drying and dissolution time. Flavonoid content, total phenolic compounds and antioxidative property were also investigated. Result: %Loss On Drying of products were 4.4-5.6 percent. Phenolic content in each formula was in the range of 0.43-0.84 mg/ml. Amount of flavonoid in each formula was in the range of 0.16-0.84 mg/ml. Antioxidants, result stated that IC50 was in the range 0.05-0.08 mg/ml. Conclusions: The study has shown that the formula, which contains maltodextrin and acacia are the carriers that have the highest total flavonoid content and have the highest antioxidant. In addition, it is also a low moisture formula, which is suitable for further development.

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