Development of novel spray freeze-drying method for value-added coffee powder preparation

New method for producing a fine powder from commercial soluble coffee using a spray freeze-drying (SFD) technique was investigated. The analysis of aromatic compounds was carried out by headspace solid phase micro-extraction coupled with gas chromatography-mass spectrometry. Scanning electron microscopy and laser particle size analysis were used to characterize the physical structure and size distribution of the SFD-derived particles, respectively. Moreover, the moisture content and color of the SFD powder were evaluated. Eleven key volatile compounds were identified in the commercial soluble coffee preand post-SFD. Recoveries of aromatic volatiles ranging from 46.8– 100.6% were observed in the overall flavor profile from the SFD-obtained powder. The particles of the aromatic powder were spherical in nature with highly porous surfaces and a mean diameter of 18.7 μm. The moisture content of the SFD coffee powder was 4.96%. The total color difference and chroma were 10.74±0.82 and 31.94±0.11, respectively. This study showed that the SFD technique can be potentially employed for the production of soluble coffee with improved product characteristics.

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