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The potential of maltodextrin (DE 20) and soya protein isolate (SPI) in spray drying of tamarind pulp was compared. Powder recovery was zero when the tamarind pulp was spray dried alone. A greater amount of maltodextrin (MD; 55%) was required for successful spray drying of tamarind pulp, whereas a small amount of SPI (20%) was needed for the same purpose. The study revealed that the mechanism for the increase in product recovery with the addition of MD is due to the increase in overall glass transition temperature of tamarind pulp powder. However, using SPI, preferential migration of the protein to the surface of droplets/particles resulting in the formation of a glassy skin was responsible for a reduction in stickiness between the particles and dryer wall and hence increased the powder recovery. The potential of SPI in reducing powder hygroscopicity was almost comparable to that of MD, confirming its efficiency as a drying aid. Tamarind pulp powders produced with SPI had a larger particle size with a wrinkled particle surface morphology and high flowability compared to powders produced with MD. The study showed the excellent potential of SPI as a drying aid in production of quality tamarind pulp powder. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of adding soya protein isolate (SPI) as a complementary drying aid of maltodextrin (MD) on spray drying of tamarind pulp. Tamarind pulp powders were prepared by spray drying of tamarind pulp, adding 0, 5, 10, 15, and 20% of SPI together with maltodextrin as the drying aids. The results showed that the addition of SPI resulted in a significant increase in powder recovery from 9.35 to 70.04%, thereby reducing the requirement of higher levels of maltodextrin for the production of quality tamarind pulp powder. The powders were evaluated for moisture content, bulk density, particle size, morphological characteristics, cohesiveness, and glass transition temperature. With the addition of SPI in the feed material, the powder samples showed a significant variation in their properties. Addition of SPI decreased the cohesion index of the powders from 14.21 to 9.29 mm, thereby increasing the flowability of the powders. Surface morphology of the powders showed that the addition of SPI resulted in an indented and wrinkled particle surface, a characteristic feature of powders produced with protein as the drying aid. [ABSTRACT FROM PUBLISHER]

The aim of this work was to compare the efficiency of different carrier agents (maltodextrin, gum arabic, starch sodium octenyl succinate, whey protein concentrate, and egg albumin) on the powder recovery and physicochemical properties of persimmon powders produced by spray drying. Moisture content, water activity, hygroscopicity, solubility index, total phenol retention, color parameters, particle size, morphology, crystalline state, and sorption isotherms of persimmon powders were determined. No powder was recovered when the persimmon pulp was spray dried alone. The amount of maltodextrin, gum arabic, starch sodium octenyl succinate, whey protein concentrate, and egg albumin needed to obtain a powder recovery of 70% was 45, 30, 30, 25, and 10%, respectively. The use of maltodextrin, gum arabic, and starch sodium octenyl succinate resulted in higher total polyphenol retention and better reconstitution properties, but the powders were paler than those with whey protein concentrate and egg albumin. All carriers could aid the formation of persimmon irregular spherical microcapsules. However, powders produced with maltodextrin and gum arabic had a smoother surface and a more spherical shape than powders produced with other carriers. In addition, powders produced with starch sodium octenyl succinate, whey protein concentrate, and egg albumin were more agglomerated and shriveled compared to those produced with maltodextrin and gum arabic. All experimental data of water adsorption were well fitted to the Guggenheim-Anderson-de Boer (GAB) model. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the powder recovery, color characteristics, glass transition temperature (Tg), and sticky point (Ts) temperature of spray-dried pomegranate juice powder as affected by different concentrations of maltodextrin (DE 20). Five different combinations of pomegranate juice and maltodextrin (95:5, 90:10, 85:15, 80:20 and 75:25 v/w) were prepared and spray dried in a laboratory-type spray dryer. Increase in concentration of maltodextrin significantly increased the powder recovery and 20% of maltodextrin was required for successful spray drying of pomegranate juice (powder recovery > 50%). Color values of pomegranate juice powder were significantly influenced by concentration of maltodextrin. With increase in concentration of maltodextrin powder, lightness (L* value) increased from 45.54 to 74.46, a* value decreased from 20.43 to 11.45 and b*value decreased from 2.16 to −3.83. Results showed that with increase in maltodextrin concentration from 5% to 25%, Tgincreased from 38.23°C to 71.61°C. Sticky point temperature also showed an increase from 56.86 to 89.43°C with increase in concentration of maltodextrin. [ABSTRACT FROM AUTHOR]