Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder
•Amla juice was spray dried into powder.•Effects of inlet temperature and maltodextrin level on amla powder were studied.•Inlet temperature significantly influenced TPC and DPPH activity of powder.•DPPH activity and TPC were significantly influenced by maltodextrin concentration.•Amla powder showed excellent WSI.
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.
Journal: Food and Bioproducts Processing - Volume 92, Issue 3, July 2014, Pages 252–258