Influence of maltodextrin concentration on.physico-chemical characteristics of spray dried pumpkin (Cucurbita moschata L.) powder
Abstract
Due to high water content, beverages are prone to microbial spoilage, enzymatic reactions, resulting inshort shelf life and quality degradation. Converting into a powder form, makes it effortless to carry around,store, preserve, and use as an ingredient in product formulations. Decreased moisture as well as wateractivity lend to prolong powder’s shelf life. Spray-drying is a quick, continuous, affordable, and reproducibledehydration technique for transforming liquids into powders by atomization using a hot drying medium,commonly air. Being a plentiful source of vitamins and minerals, pumpkin pulp is a viable option forconverting to spray-dried powder thus extending its shelf life. In the current study, different spray-driedpowder formulations were prepared with pumpkin pulp: carrier (maltodextrin) ratios as 70:30, 60:40 and50:50 at 150°C drier inlet temperature and the influence of maltodextrin concentration on physico-chemicalcharacteristics of spray dried pumpkin were analysed keeping outlet temperature, pressure and blowercapacity constant at 65°C, 2kg/cm2 and 50% respectively. A noteworthy curtailment in the nutritionalparameters was discerned in spray dried pumpkin powder compared to the fresh pumpkin pulp. Assessmentof physicochemical properties revealed a significant reduction in titratable acidity, ash, antioxidant activity,total polyphenols, ascorbic acid, β-carotene and moisture content of the powders and an increase in totalsoluble solids, water activity, sugars and bulk density with the increase in maltodextrin concentration.Crude fibre content was not detectable in spray dried powders.
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