Vol. 7, Issue 3 (2019)
Physicochemical and organoleptic properties of spray-dried pineapple powder: Effect of maltodextrin concentration and inlet air temperature
Author(s): Sanjay Raghuwanshi, Tankesh Kumar, Pankaj Kumar Sah, Divya Pahade, G Samskruthi, V Uday Bhanu Prakash and K Lavanya
Abstract: Fresh fruits and juicesare highly perishable and susceptible to mechanical damage during packaging, handling, storage and transportation, which can result in a substantial reduction in quality. Spray drying of fruit juices represents another alternative way to improve the physicochemical stability and increase their shelf life. The present research work focuses on producing pineapple fruit powder using spray drying technique and its objective was to study the effect of different maltodextrin (MD) concentrations and inlet air temperatures on the physicochemical properties and sensory characteristics of final product. Maltodextrin was added to the pineapple juice as a carrier agent in concentrations of 10%, 15% and 20%(w/v) and the powder was produced by dehydrating the juice using a laboratory scale spray dryer at inlet air temperatures 130, 140 and 150 °C at the feed flow rate of 400 mL/h. Quality of powder was evaluated in terms of powder yield, moisture content, solubility, TSS, pH, colour and sensory characteristics. The results showed that MD concentration and inlet air temperature both significantly influenced the physicochemical and sensory properties of powder. The highest yield of powder was produced at spray drying conditions of 130 °C with a 20% MD. It was observed that the higher maltodextrin and lower inlet air temperature produced more pineapple powder; however, the powder produced with 20% MD at 150 °C was also satisfactory. At higher inlet air temperature and maltodextrin content, the moisture content of pineapple powder decreased. Increased concentration of maltodextrin decreased the solubility of pineapple powder. TSS and pH value of the powder increased with addition of maltodextrin while there was no significant effect of inlet air temperature. In the case of colour attributes, a good colour values (L*, a* and b*) and lower colour change was found in 20% MD at 150 °C. Pineapple powder obtained at 20% MD and 150 °C was found to be most acceptable due to attractive appearance; and better colour and taste.
Pages: 1030-1034 | 447 Views 139 Downloads
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How to cite this article:
Sanjay Raghuwanshi, Tankesh Kumar, Pankaj Kumar Sah, Divya Pahade, G Samskruthi, V Uday Bhanu Prakash, K Lavanya. Physicochemical and organoleptic properties of spray-dried pineapple powder: Effect of maltodextrin concentration and inlet air temperature. Int J Chem Stud 2019;7(3):1030-1034.
