Physicochemical Characteristics of Powdered Sirkencubin Sherbet: A Comparison of Spray Drying and Freeze-Drying Techniques

In this study, sirkencubin sherbet, a traditional Turkish drink made from honey, apple cider vinegar, cinnamon, cloves, and water, was powdered using two different drying methods: spray drying and freeze drying, with maltodextrin added as a drying agent. The physicochemical properties of the powders produced by these methods were compared, including moisture content, color, pH, titratable acidity, particle density, bulk and tapped density, porosity, flowability, hygroscopicity, wettability, dispersibility, and solubility. The results revealed that the spray-dried powder had a lower moisture content (4.92%) compared to the freeze-dried powder (5.68%), and both powders were slightly acidic due to the presence of vinegar. The spray-dried powder exhibited higher L* and a* values but a lower b* value than the freeze-dried powder. Additionally, the freeze-dried powder showed higher hygroscopicity and poorer flow properties compared to the spray-dried powder. Both powders demonstrated excellent reconstitution properties, with dispersibility and solubility values exceeding 90%. The study highlights that the differences in drying processes result in powders with distinct physical properties, which can influence their handling, storage, and processing. This research demonstrates the feasibility of producing sirkencubin sherbet powder through spray drying and freeze drying, offering an innovative and convenient alternative form of this traditional beverage for both domestic and international markets.