Process optimisation of encapsulated pandan (Pandanus amaryllifolius) powder using spray-drying method

A study on the production of spray-dried pandan (Pandanus amaryllifolius) powder was conducted and optimised using response surface methodology (RSM). Parameters investigated include inlet temperature (170-200 degrees C) and feed rate (6-12 rpm), with a preset outlet temperature of 90 degrees C. The estimated regression coefficients (R2) for the physicochemical characteristic and sensory responses of pandan powder were greater than or equal to 0.800, except for overall acceptability. Some mathematical models could be developed with confidence based on the results from all responses. An optimum drying process for spray drying represents conditions that would yield acceptably high colour index (such as L value, a value and b value), low moisture content, low water activity (a(w)), high solubility and high colour, flavour, odour and overall acceptability for sensory responses. Optimum conditions of 170 degrees C inlet temperature and 6 rpm feed rate, with a constant outlet temperature of 90 degrees C, were established for producing spray-dried pandan powder as an edible colouring and flavouring powder.