Standardization of ready to serve (RTS) premix from powder prepared by using spray drying technique for aonla, guava and ginger mix juice at optimized spray drying conditions

Abstract

The powder obtained from optimised parameters of spray drying technique was used to prepare mix juice powder RTS premix. The optimised conditions were inlet air temperature-140 °C, feed flow rate-40 mL/h and carrier agent concentration-16%. The ready-to-serve (RTS) beverage was prepared with various levels of powder quantities [1.65(10%), 1.98 (12%), 2.31(14%), and 2.64 g (16%)] TSS (12, 13, 14, 15, and 16 0Brix), and acidity (0.30, 0.35, and 0.40%) for 100mL quantity. The RTS premix was standardised based on sensory evaluation and colour by CIELAB scale. The results of sensory score and colour analysis indicated that RTS developed using 1.65 g spray dried mix juice powder per 100mL RTS, having total soluble solids of 150Brix and 0.30% acidity, was found to be more acceptable.