NDLI: Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying

Content Provider	Springer Nature Link
Author	Mishra, Poonam Brahma, Anjali Seth, Dibyakant
Copyright Year	2017
Abstract	Hog plum juice powder was obtained from its juice under optimized condition by spray drying with juice: maltodextrin ratio at 2:1, 4:1 and 6:1 (v/w) basis. The inlet temperature and feed rate were varied between 120 to 175 °C and 8 to 14 mL/min. The effect of variables i.e. maltodextrin level, temperature and feed rate on the physicochemical properties and total phenolic content were studied. Moisture content, hygroscopicity, bulk density, water activity and total phenolic content of the powder were significantly affected by inlet temperature and maltodextrin level. However feed rate showed no any significant effect on the bulk density of the powder. An increase in inlet temperature and maltodextrin level reduced the total phenolic content in the spray dried powder. Morphological study showed that at high inlet temperature the spray dried powder were of smooth surfaces however, at low inlet temperature majority of the particles were of shrivelled surfaces. Spray dried hog plum juice powder made with 3.9:1 juice: maltodextrin, processed at 171 °C inlet temperature and at 8 mL/min feed rate had less hygroscopicity, water activity, moisture content and potent TPC content. Storage temperature significantly affected the TPC and DPPH free radical scavenging activity of the powder. Refrigeration temperature was found to be more effective to reduce the losses of TPC and DPPH free radical scavenging activity during storage. Colour acceptability of the refrigerated sample was comparatively more than to the sample stored at room temperature.
Starting Page	1052
Ending Page	1061
Page Count	10
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	54
Issue Number	5
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-02-13
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Hog plum Spray drying Spondia pinnata Total phenolic content Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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