Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour

A study on durian (Durio zibethinus Murr) flavour encapsulation was conducted using three types of maltodextrin – glucose syrup solid (GSS), fieldose PHS-15 and pasilli – and two drying methods: spray and freeze drying. Results showed that the three types of maltodextrin used in this study proved to be suitable for use in the preparation of durian flavour encapsulation. GSS, however, was shown to be the most suitable encapsulating agent in maintaining the original aroma of durian. For both physico-chemical and sensory analyses, durian powder dried using the freeze drying method was better in terms of moisture, water activity, fat, total sugar, colour, bulk density, degree of lump, scanning electron photomicrograph microstructure and sensory attributes, including aroma, appearance and colour, compared to the durian powder dried using the spray drying method.