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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 4209-4216
DOI: https://doi.org/10.20546/ijcmas.2017.612.484


Effect of Process Conditions on the Physicochemical Properties of Fermented Beet Root Juice Powder Produced by Spray Drying
Priti Jain1*, A.K. Gupta1, M.K. Pathak2 and Nidhi Khanna1
1Department of Post-Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, India
2College of Fisheries Engineering, Tamil Nadu, India
*Corresponding author
Abstract:

Beet root (Beta vulgaris L.) has many applications in the food and pharmaceutical sectors as an additive. It is a health-promoting vegetable and is valued for its natural colour and medicinal properties. Effect of air flow rate and feed flow rate on the moisture content, bulk density, solubility, hygroscopicity, betalain content and product recovery of the fermented beet root juice powder was investigated. The beet root juice was fermented at 250C for 24 h with Saccharomyces cerevisiae, (MTCC 178). A central composite method was used to design the experiments and response surface methodology (RSM) was used for the optimization of spray drying of fermented beet root juice. All the experiments were conducted at a constant inlet air temperature (144ºC) and maltodextrin concentration (5%). Air flow rate varied from 49.56 to 59 m3/h and feed flow rate varied from 120 to 150 mL/h. The optimized parameters for spray dried fermented beet root juice powder were obtained with the air flow rate of 57.92 m3/h and feed flow rate of 150 ml/h and corresponding responses were: moisture content (3.68%), solubility (90.0%), hygroscopicity (0.186 g/g) bulk density (0.455g/ml), betalain content (16.4 %) and product recovery (14.01%).


Keywords: Spray drying, Beet root, Maltodextrin, Betalain, Powder quality, Fermentation
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How to cite this article:

Priti Jain, A.K. Gupta, M.K. Pathak and Nidhi Khanna. 2017. Effect of Process Conditions on the Physicochemical Properties of Fermented Beet Root Juice Powder Produced by Spray Drying.Int.J.Curr.Microbiol.App.Sci. 6(12): 4209-4216. doi: https://doi.org/10.20546/ijcmas.2017.612.484