The effect of maltodextrin and drying temperature on the characteristics of Aloe-bignay instant drink

Abstract

The formulation of functional drinks based on aloe vera gel and bignay fruit extract (Aloe-bignay) has the potential to be developed. Aloe vera gel contains glucomannan and fiber which are also good for health. Bignay also provides health effects because it contains a lot of anthocyanins and has the ability as an antioxidant. The weakness of Aloe-bignay drink products is the occurrence of precipitation and discoloration during storage. One of the steps that can be taken to optimize the formulation and extend the shelf life is to add a filler of maltodextrin into Aloe-bignay instant drink. The purpose of this study was to determine the effect of maltodextrin concentration and temperature of drying on the characteristics of the Aloe-bignay instant drink. The research design used a completely randomized 2-factor design consisting of factor 1 was maltodextrin concentration (10%, 20%, and 30%) and factor 2 was the drying temperature (30°C, 40°C, and 50°C). The aloe-bignay instant drink was determined by its characteristics, namely color (ΔE), moisture content, water-soluble index, vitamin C, antioxidant activity, and acidity. The results showed that the concentration of maltodextrin affected the color (ΔE) and moisture content, while the drying temperature affected the water content, vitamin C, and acidity. The best formulation of Aloe-bignay instant drink is maltodextrin 30% and a drying temperature of 40°C.

Keywords

• Functional drink
• Aloe-gel
• Bignay
• Instant drink
• Shelf life