Different concentrations of maltodextrin and albumin influenced the quality characteristics and hedonic acceptance of sorghum powder drinks

Sorghum emerges as a promising choice for developing nutritional powdered beverages, employing the foam mat drying technique with ingredients like maltodextrin and egg white powder. Yet, the precise impact of these components on the quality of powdered beverages remains unclear. This study aimed to explore the effects of maltodextrin (10-30%) and egg white powder (4-5%) on moisture content, color, antioxidant activity, and hedonic acceptance in sorghum-based beverages. Nine formulations were assessed, indicating that increased maltodextrin and egg white powder decreased water content (from 4.88% to 3.96%) and resulted in a lightness (L*) value exceeding 80. Generally, higher concentrations of maltodextrin (>10%) and egg white powder (4.5%) elevated the a* and b* values. Furthermore, elevated quantities of these components led to reduced antioxidant capacity (from 0.00013 to 0.00028 mg TE/g sample) and total phenols (from 9.98 to 4.84 mg GAE/g sample) in the beverages. Notably, egg white powder significantly influenced (p<0.05) the overall liking of the sorghum beverage.