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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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.2018.7(5): 3147-3154
DOI: https://doi.org/10.20546/ijcmas.2018.705.368


Effect of Maltodextrin Concentration on Spray Dried Bitter Gourd Powder
D. Srinivas, N. Vinoda and L. Edukondalu
College of Agricultural Engineering, Bapatla, India
*Corresponding author
Abstract:

An experiment was conducted to study the effect of different concentrations of maltodextrine on spry drying of bittergourd powder. The results showed that after spray drying, initially the water activity, water absorption index (WAI), and bulk density were decreased with increase in maltodextrin concentration and water soluble index, pH, ascorbic acid, reducing sugars and whiteness index were increased with increase in maltodextrin concentration. During the storage period, the water activity, bulk density and reducing sugars were increased and pH, ascorbic acid and whiteness index were decreased gradually. On 45th day of storage, the water activity was high in sample T9 (0.564), the bulk density was high in samples T1T8 and T9 (0.57 g/cm3), the WSI was lower in sample T9 (15%), WAI was high in T7, T8 and T9, whiteness index was lowest in T3 and T6 samples (2.6 and 2.2, respectively), the ascorbic acid content was more in T1, T2 and T3 samples i.e., 37.14 mg/100 g and less in T4 (31.43 mg/100 g) sample and reducing sugars was less in T3 (15.42%). Finally it was concluded that at the end of the storage period of 45 days, the quality of product was good at 8% maltodextrine concentration and 15 ml/min feed flow rate.


Keywords: Bitter gourd powder, Maltodextrin concentrations, Spray drying, Feed flow rate, Storage period
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How to cite this article:

Srinivas, D., N. Vinoda and Edukondalu, L. 2018. Effect of Maltodextrin Concentration on Spray Dried Bitter Gourd Powder.Int.J.Curr.Microbiol.App.Sci. 7(5): 3147-3154. doi: https://doi.org/10.20546/ijcmas.2018.705.368