Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers

Depending on the carriers used, percent retention of the flavour was calculated in the range of 7-13% when the calculation was based on the spectrophotometric method and in the range of 18-65% when the acidity method was used. Both absorbance and acidity values in the solution and the powder increased with increase in soluble solids content.