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Spray Drying of Tamarind Pulp: Effect of Process Parameters Using Protein as Carrier Agent
Author(s) -
Muzaffar Khalid,
Kumar Pradyuman
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12781
Subject(s) - maltodextrin , spray drying , water activity , chemistry , pulp (tooth) , gum arabic , bulk density , solubility , dpph , materials science , food science , antioxidant , chromatography , water content , organic chemistry , engineering , environmental science , geotechnical engineering , pathology , soil water , soil science , medicine
This study investigated the effect of soya protein isolate (SPI) and inlet air temperature on various properties of spray dried tamarind pulp powder. Increase in SPI concentration and inlet temperature significantly increased powder recovery from 17.90 to 55.07% and 52.54 to 59.60%, respectively. Increase in SPI concentration and inlet temperature significantly increased solubility from 49.90 to 71.58% and 59.82 to 65.22%, respectively. Higher values for particle size (90.65 µm; 77.63 µm) and lower values for cohesion index (8.46 mm; 9.29 mm) were observed at higher SPI concentration and inlet temperature. Increase in SPI concentration significantly decreased water activity, bulk density and DPPH radical scavenging activity of spray dried powder from 0.168 to 0.140, 0.52 to 0.45 g/mL and 61.91 to 45.81%, respectively. At higher inlet temperature low values of water activity (0.148), bulk density (0.48 g/ml) and radical scavenging activity (51.42%) were observed. Micrographs of powder samples showed wrinkled morphology. Practical Applications Soya protein isolate (SPI) due to its surface active and film forming property can be used for the production of quality spray dried tamarind pulp powder with increased powder yield and considerably reduces the requirement of higher concentration of carrier agents like maltodextrin, and gum Arabic for powder production, which otherwise would lead to alteration of the powder quality and risks consumer disapproval. Moreover, among the process variables related to spray drying, the inlet air temperature can be considered very important, since it is directly related with powder quality. Thus, in the present study, the effect of protein concentration and inlet air temperature on the physicochemical properties of spray‐dried tamarind pulp was investigated. The results can be helpful for food companies looking for production of quality tamarind pulp with high powder recovery.