Optimization of Process Parameters for Production of Honey powder from Ethiopian Honey By Spray-drying: a case study on its application in Bread

The study was conducted with the objective of optimizing process parameters for production of honey powder by spray drying, characterizing the powder, and using it as a substitute for sugar in bread formulations. Experimental design with inlet temperature (150 to 190 °C), feed flow rate (5–15ml/min), aspirator rate (80 to 100%) and gum Arabic ratio to liquid honey (20 to 60%) as independent variables was studied to investigate the effect on product responses. RSM was used to optimize process parameters. The spray dried honey powder was characterized for Moisture content, Particle size distribution, Hygroscopicity test and yield. Four bread formulations were prepared with 100% of sugar liquid honey (LH), 50% substitution of sugar with honey powder (HP50%) and 100% honey powder (HP100%) and control. Breads produced from all four formulations were analyzed for loaf volume, weight loss, density, specific volume, moisture content, and texture. The dried honey powders contained moisture content between 4.01%and 6.31%, particle size between5.16μm and 5.76μm, hygroscopicity between 22.10and 25.65g /100g and powder yield between 5.12g and 9.45g. Among the bread samples HP100% showed highest loaf volume (mL) at 2055±65.14 while HP50%, LH and control showed decreasing loaf volumes at 1907±189.45, 1887±96.21 and 1800, respectively. All bread samples showed an increase in firmness and HP100% had a lower rate of staling than the other bread samples during storage. The study demonstrated that spray dried honey powder with retrograded starch could be used as a substitute for sucrose in baking bread. Keywords: Honey powder; retrograded starch; optimization; response surface methodology; spray drying, Gum Arabic.