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The Combination Effect of Maltodextrin and Arabic Gum on Physicochemical
Properties of Honey Powder and Application on Cookies
Erni Natasya, Z. T.
Supervisor Name: Dr. Nizaha Juhaida Mohamad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Honey powder is another way to increase the shelf life and maximize honey expenditure
in industry. Vacuum drying of honey with maltodextrin resulted in higher heating
destruction effect yet lower in hygroscopicity. On the other hand, vacuum drying of honey
with arabic gum resulted in lower heating destruction effect yet higher hygroscopicity. A
study will be conducted to determine the combination effect of maltodextrin and arabic
gum on physicochemical properties of honey powder, also to determine the sensory and
rheological properties on applied cookies. The ratio of maltodextrin to arabic gum will be
at; 0:100, 25:75, 50:50, 75:25, and 100:0. The mixture of honey to filler ratio is 50:50
and will be dried at 60°C of vacuum drying. Honey powder obtained will be substitute in
cookies production. Honey powder with filler ratio 50:50 is expected to improve the
properties studied.
1241 | UMT UNDERGRADUATE RESEARCH DAY