Abstract

Nipa palm vinegar (NPV) is a naturally fermented vinegar derived from the nipa palm (Nypa fruticans Wurmb) sap. This work optimized production of spray-dried nipa palm vinegar powder. The influence of the various drier air inlet temperatures (150, 170, and 190 °C) and malto-dextrin DE10 carrier concentrations (15 and 20% w/v) in the feed, on the characteristics of the product powder was investigated. Nipa palm vinegar powder (NPVp) was evaluated in terms of the following responses: physicochemical and nutritional properties, sensory acceptability, and storage stability. All processing variables affected the responses. Based on product desirability as the optimization criterion, spray-drying with a hot air inlet temperature of 170 °C with a 15% w/v malto-dextrin DE10 in the feed was optimal. The nutritional characteristics of the product made under the above identified optimal conditions were (per 100 g dry product): a calorific value of 366.2 kcal; 1.3 g protein; 88.1 g carbohydrate; 0.96 g fat; 883.9 mg potassium; 12.7 mg vitamin C; and 105 mg gallic acid equivalent (GAE) phenolics content. The product, vacuum-packed and heat-sealed in alumi-num laminated polyethylene bags, could be stored at 25 °C for at least 180 days without noticeable loss in quality.