International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Physico-Chemical Analysis of Spray Dried Kinnow Powder


Affiliations
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), India
     

   Subscribe/Renew Journal


The experiments to produce powder from kinnow juice were conducted at three different blends of maltodextrin with kinnow juice such as (35:65,37.5:62.5,40:60) and with another blend of maltodextrin and sucrose with kinnow juice (40:10:50) at three feed temperatures such as 23°C, 26°C and 29°C and at three inlet temperatures such as 143°C, 146.5°C and 150°C using spray drying technique. The physico-chemical properties investigated were: total soluble solids, vit-C content, citric acid content and total sugars. The best results of total soluble solids and vitamin -C content (mg/100g) were found for 37.5:62.5 blend and total sugars (g/ml) was found for 35:65 blend. The titrable acidity (%age) was best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice, the titrable acidity was minimum.

Keywords

Total Soluble Solids, Kinnow, Maltodextrin, Vit-C, Powder, Spray Drying.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Anonymous (1970). Official methods of analysis.11th Ed. Association of Official Analytical Chemists, Washington, D.C.,U.S.A.

  • Anonymous (2016). Statistical Abstract of Punjab pp. 108-110 Publication No.954, Economic and Statistical Organization, Govt. of Punjab (India).

  • Brown, A. (2007). Understanding food, principles and preparation. IInd Ed. Wad. Pub. Co., Belmont ,CA.

  • Das, P. and Dutta, A.S. (2013). A comparative study on drying of ber. J.Agril.Engg., 50 (1) : 34-38.

  • De Moura Neto, L.G., De Freitas Felipe Rocha, E.M., Afonso,M.R.A., Rodrigues, S. and Da Costa, J.M.C (2015). Physico-chemical and sensory evaluation of yellow mombin (Spondias mombin L.) atomized powder. Rev. Caatinga., 28(4): http://dx.doi.org/10.1590/1983-21252015v28n427rc.

  • Dubois, M., Gilles, K.A., Hamilton, J. K., Rebers, P.A. and Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Anal Chem.,28 (3) :350-356.

  • F.A.O. (2007). Food and Agricultural organization of United Nations: Economic and social Deptt. The Statistical Division.

  • Juyal, D., Singh, A. and Kumar, M. (2015). Production of powder from kinnow juice using spray drying technology. Agric Res J., 52 (1) : 37-41.

  • Mahendran, T. (2010). Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: Effect of drying method and maltodextrin concentration. Trop. Agric. Res. & Extn., 13 (2) : 48-54.

  • Masters, K. (1985). Spray drying handbook 4th Edn. England: Long. Scientific and Technical.

  • Meena, A., Jawake, P., Jain, S.K., Mudgal, V.D., Saloda, M.A., and Sharma, K. C. (2014). Foam mat drying of papaya. J. Agril. Engg., 51 (3) : 9-18.

  • Nagy, S., Chen, C. S. and Shaw, P. E. (1993). Fruit juice proc. Tech. Ag Sci Inc Auburndale Florida.

  • N.H.B. (2016). 3rd Advance estimate of area and production of horticulture crops (2016-2017) National Horticulture Board. Ministry of Agriculture, Govt of India, New Delhi, 1-2.

  • Sagar, V. R. and Suresh Kumar, P. (2007). Processing of guava in the form of dehydrated slices and leather. Acta Hort.,735 : 579-590.

  • Saikia, S., Mahnot, N. K. and Mahanta, C.L. (2015). Effect of spray drying of four fruit juices on physico-chemical, phyto-chemical and antioxidant properties. J. Food Proc. & Preservation, 39(6):1656-1664.

  • Sharma, P. C., Sharma, S. K. and Kaushal, B. B. L. (2001). Preparation and evaluation of some value added products from Lemon (Citrus pseudolimon Tan.). Indian J. Agric. Sci., 71: 691-694.

  • Sharma, S.K., Kaushal, B. B. L. and Sharma, P. C. (2009). Effect of cation exchange resin treatment and addition of anti-caking agent on non-enzymatic browning of lemon juice powder during storage. J. Scientific Indust. Res., 68 : 611-616.

  • Tripoli, E., Guardia, M.L., Giammanco, S., Majo, D. D. and Giammanco, M. (2007). Citrus flavonoids: molecular structure, biological activity and nutritional properties: a Review. Food Chem.,104 (2) : 466-479.

  • www.foodsandinns.com/spray_dried_lemon_juice_powder.html.


Abstract Views: 284

PDF Views: 0




  • Physico-Chemical Analysis of Spray Dried Kinnow Powder

Abstract Views: 284  |  PDF Views: 0

Authors

Dhruv Juyal
Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), India

Abstract


The experiments to produce powder from kinnow juice were conducted at three different blends of maltodextrin with kinnow juice such as (35:65,37.5:62.5,40:60) and with another blend of maltodextrin and sucrose with kinnow juice (40:10:50) at three feed temperatures such as 23°C, 26°C and 29°C and at three inlet temperatures such as 143°C, 146.5°C and 150°C using spray drying technique. The physico-chemical properties investigated were: total soluble solids, vit-C content, citric acid content and total sugars. The best results of total soluble solids and vitamin -C content (mg/100g) were found for 37.5:62.5 blend and total sugars (g/ml) was found for 35:65 blend. The titrable acidity (%age) was best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice, the titrable acidity was minimum.

Keywords


Total Soluble Solids, Kinnow, Maltodextrin, Vit-C, Powder, Spray Drying.

References