Influence of air temperature and Maltodextrin concentration on quality attributes of spray dried fermented beetroot juice powder

Abstract

Present work was carried out to study the effect of inlet air temperature (140, 142, 144, 146 & 148 oC) and maltodextrin concentration (4, 5, 6, 7 and 8%) on the quality attributes such as moisture content, solubility, hygroscopicity, bulk density, betalain content and product recovery of the spray dried fermented beetroot juice powder. The results of experimental data show that increase in the inlet air temperature led to higher powder solubility and hygroscopicity. The moisture content, bulk density, betalain content and product recovery of the beetroot powder decreases with increase in the inlet air temperature. The increase in maltodextrin concentration caused a reduction in moisture content and betalain content. The optimized parameters for spray dried fermented beetroot juice powder have been obtained with inlet air temperature of 144 0C and maltodextrin of 6% at constant feed flow rate of 150 ml/h.