Powder production of date (Phoenix dactylifera) with spray dryer and color optimization by response surface methodology

Use of date, as a sugar replacer in food formulation as powder or juice forms is possible. In this study, Hormozgan Mardasang date juice was extracted, then the ratios of 30:70, 40:60 and 50:50% were mixed with maltodextrin then dried by spray dryer. Quantities of minerals by atomic absorption and sugars of date juice by HPLC were measured. The solubility, color, organoleptic properties and microbiological characteristics of powdered date was evaluated. Also, color index optimized by the response surface methodology. Results showed that the date juice contains 28% fructose, 32.2% glucose and 0.34% sucrose, and the amounts of sodium, potassium, calcium and magnesium were 163.7, 1119.11, 145.6 and 85.4 mg/100gr, respectively. Statistical analysis didnt show significant differences in the values of solubility and biological characteristics of formulating powders. The results showed that by increasing the percentage of maltodextrin the final color of the product was improved. The optimal formula for 37.38% of color index to white was obtained with 30% of date juice and 68.56% of maltodextrin. The best treatment in terms of organoleptic properties was C2 formula (60% of maltodextrin: 40% of date juice).