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<p>Gum arabic, polydextrose, and resistant dextrin (NUTRIOSE®) were studied as glass-former agents for the coconut sugar powder obtained via vacuum drying. The study utilized an experimental design, and results evaluated through descriptive analysis. Analysis of experimental data showed dissolving time of polydextrose and resistant dextrin treatment shorter than maltodextrin and gum Arabic. Hygroscopic rate of all treatment in the range of 2.49 × 10<sup>–4</sup>–2.97 × 10<sup>–4</sup>&#xa0;g H<sub>2</sub>O/g solid × min. Analysis of water sorption isotherm test showed a similar trend in the Guggenheim-Anderson-Boer (GAB) model on the gum arabic, resistant dextrin, and maltodextrin treatment and classified as type II, with monolayer moisture content in 4.32–5.02&#xa0;g water/100&#xa0;g dry solid. The hedonic sensory test showed that panelists assessed no significant difference in preference of taste, aroma, and overall preference for the rehydrated coconut sugar powder produced with all treatments. Colour analysis showed the gum arabic treatment created slightly lower lightness, whereas the overall redness value is close to 0 and yellowness is 8.84–17.01. Glass transition of anhydrous coconut sugar powder made of resistant dextrin is 137.53&#xa0;°C, higher than the polydextrose treatment with 86.19&#xa0;°C.</p>

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Physical characteristic of vacuum amorphous coconut sugar-powder: the effect of water soluble fiber glass former agents

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Bambang Nurhadi,
  • Aliyah Alfita,
  • Mahani Mahani,
  • Nandi Sukri,
  • Rudy Adi Saputra

摘要

Gum arabic, polydextrose, and resistant dextrin (NUTRIOSE®) were studied as glass-former agents for the coconut sugar powder obtained via vacuum drying. The study utilized an experimental design, and results evaluated through descriptive analysis. Analysis of experimental data showed dissolving time of polydextrose and resistant dextrin treatment shorter than maltodextrin and gum Arabic. Hygroscopic rate of all treatment in the range of 2.49 × 10–4–2.97 × 10–4 g H2O/g solid × min. Analysis of water sorption isotherm test showed a similar trend in the Guggenheim-Anderson-Boer (GAB) model on the gum arabic, resistant dextrin, and maltodextrin treatment and classified as type II, with monolayer moisture content in 4.32–5.02 g water/100 g dry solid. The hedonic sensory test showed that panelists assessed no significant difference in preference of taste, aroma, and overall preference for the rehydrated coconut sugar powder produced with all treatments. Colour analysis showed the gum arabic treatment created slightly lower lightness, whereas the overall redness value is close to 0 and yellowness is 8.84–17.01. Glass transition of anhydrous coconut sugar powder made of resistant dextrin is 137.53 °C, higher than the polydextrose treatment with 86.19 °C.