Effect of Maltodextrin and Egg White Powder on Physical Characteristics of Sorghum Powdered Drink

Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480

^* Corresponding author: andreas.romulo@binus.ac.id

Abstract

Sorghum, a cereal plant variety, is cultivated in Indonesia as a promising food alternative with notable nutritional and bioactive properties. It presents opportunities for innovative food products like powdered beverages. To make sorghum powdered beverages, adding filler (maltodextrin) and foaming agent (egg white powder) is an essential factor that may impact the physical characteristics of the final products. This study aimed to explore how varying concentrations of maltodextrin and egg white powder affect the physical attributes of sorghum powder beverages. Maltodextrin (10%, 20%, 30%) and egg white powder (4%, 4.5%, 5%) were the independent variables examined. The analysis encompassed solubility, bulk density, foam stability, foam density, and drying rate. Findings indicated that incorporating maltodextrin and egg white flour increased foam density (0.69 g/mL) and stability (94%). Higher maltodextrin concentration enhanced beverage solubility, while bulk density remained relatively unaffected (0.79 to 0.87 g/mL). Notably, the blend with 30% maltodextrin and 4.5% egg white powder exhibited the swiftest drying rate (0.0456 g water/g dry solid min). These outcomes provide a foundation for advancing sorghum-based powdered beverages.