Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder |
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| Affiliation: | 1. Universitat Politècnica de València, Food Technology Department, Food Investigation and Innovation Group, Camino de Vera s/n, 46022 Valencia, Spain;2. Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal;3. Grupo de Investigación en Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó, Carrera 22, No. 18 B-10 Quibdo, Colombia;1. Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India;2. Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India |
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| Abstract: | The effects of inlet temperatures of 125, 150, 175 and 200 °C and maltodextrin levels at 3, 5, 7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2,2-diphenyl picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied. Moisture content and hygroscopicity of powder were significantly affected by inlet temperature and maltodextrin level. However, an increase in the level of maltodextrin did not significantly affect the bulk density and water solubility index (WSI). An increase in drying temperature and maltodextrin concentration decreased the free radical scavenging activity of the powder. Morphological study revealed that at higher inlet temperatures the spray dried powder had small sized particles that were densely packed. Spray dried amla juice powder made with 7% maltodextrin and processed at 175 °C inlet temperature had less hygroscopicity, acceptable color and potent free radical scavenging activity. |
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| Keywords: | Amla powder Free radical scavenging activity Spray drying |
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