Formulation and Quality Evaluation of Spray-dried Bignay Vinegar Adjunct With Maltodextrin

Objective: The food industry widely employs the production of powdered vinegar from fruit by-products. The present investigation evaluated the percent recovery and physico-chemical properties of Bignay vinegar, mixed with varying concentrations of maltodextrin obtained through spray drying. Methods: Three formulations were prepared, with three samples per replication. Analysis of Variance (ANOVA) was employed to evaluate disparities among the means, while Least Significant Differences (LSD) were employed to determine significant mean differences at 0.01 and 0.05 significance levels. Findings: The percent recovery of the different formulations ranged from 68.7% to 80.4%. Consumer-based sensory evaluation revealed that the formulated Bignay vinegar powder exhibited significant acceptability concerning its aroma, taste, and general acceptability. The powdered vinegar, with the most acceptable formulation, had a pH of 3.27 at 20.6°C, total soluble solids of 98°, and titratable acidity as acetic acid of 3.03%. The proximate analysis demonstrated low concentrations of ash (0.26%), crude fat (less than 0.10%), and crude protein (0.75%), with negligible calories from fat (less than 0.009 kcal/g) and calories from protein (0.03 kcal/g), along with a moisture content of 7.26%. However, it exhibited high total carbohydrates (9.73%), calories from carbohydrates (3.67 kcal/g), and total calories (3.70 kcal/g). The Bignay vinegar with 30% added carrier exhibited the highest percent recovery, highly acceptable sensory quality, and typical acidity for food vinegar. Novelty: The formulated Bignay vinegar powder provides consumers with the opportunity to enjoy the taste of vinegar, even when the Bignay fruiting season is over. Keywords: Spray-drying, Bignay vinegar, Maltodextrin, Percent Recovery, Physicochemical Properties