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Article Abstract
Resistant starch microparticles (RSP) are gaining popularity in functional foods, and optimizing spray drying (SD) conditions is essential to enhance their properties. This study compares SD, vacuum freeze drying (VFD) and oven drying (OD) to investigate their impact on the morphology, quality, and digestibility of RSP. SD at 150 °C (SD-150) resulted in a uniform, non-agglomerated structure, with minimal particle clustering. Conversely, OD led to clustering due to slow moisture removal and localized hotspots. The color analysis showed that SD-150 had minimal color change. The yield and moisture content for SD-150 was 85.7 % and 5.15 %, outperforming OD (60.2%2 % yield, 21.62 % moisture). In vitro digestion showed significantly higher resistant starch content in SD (70.1 %) and OD (73.4 %) than the control (40.4 %). This study highlights the advantages of SD over traditional methods in energy efficiency, drying performance, and color stability, providing valuable insights for optimizing drying techniques in functional food.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145929 | DOI Listing |
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