Development of almond powder flavor obtained by spray dried

Abstract

A mixing design with two factors: Arabic gum and almond concentrate, was applied to pilot plant experiments in order to obtain a spray dried almond flavor. Test small polyethylene bags, were used for conservation. Sensory analysis, moisture and yield were the response variables. An almond flavor was obtained with 25.4 % almond concentrate and 11.8 % arabic gum. It was sensory qualified with a marked almond flavor, also slowed a moisture between 3 and 5 % and a yield of 90 %. The dried flavor preserved its sensory properties after six months storage in a dry and fresh place at room temperature and its moisture content kept under 10 %, the top value permitted.