Sakawulan, DesiArcher, RichardBorompichaichartkul, Chaleeda2019-03-122019-03-122018-09-079788490486887https://riunet.upv.es/handle/10251/118009[EN] This study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then spray dried at 160 - 180 °C inlet air temperature and at 85-90 °C outlet air temperature. KGMH can preserve retention of phenolic compounds, DPPH scavenging activity and antioxidant activity of FRAP (p<0.05 of instrant coffee better than other treatment.8Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationHydrolysed Konjac GlucomannanSpray dryingMicroencapsulationInstant coffeeAntioxidantCapítulo de libro10.4995/IDS2018.2018.7520Abierto