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Effect of Spray Drying Parameters on Physicochemical Properties of Sand Pear (Pyrus pyrifolia L.) Powder

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Title Effect of Spray Drying Parameters on Physicochemical Properties of Sand Pear (Pyrus pyrifolia L.) Powder
 
Creator Lalita
Mahesh, Kumar
M S, Alam
 
Subject Ascorbic acid
Hygroscopicity
Maltodextrin
Reconstituted juice
Value-added utilization
 
Description 598-606
Sand pear exhibits favourable nutritional qualities; however, it faces limited consumer appeal due to its firm texture and
seasonal availability in the market. Additionally, a notable amount of fresh pear produce goes to waste during harvest due to
inadequate processing and value-added utilization. This study investigates the effect of inlet air temperature (170–185°C), feed
flow rate (2.50–4.16 mL/min) and maltodextrin concentration (16–29%) on the physicochemical properties of spray-dried sand
pear powder using RSM. Moisture content, Total Phenolic Content (TPC), solubility and hygroscopicity of powder were
significantly affected by the inlet temperature and maltodextrin concentration. However, feed flow rate did not significantly
affect the physicochemical properties except for TPC. As the inlet temperature increased, solubility and hygroscopicity also
increased and this change was apparent at low maltodextrin concentrations for hygroscopicity. Total Soluble Solids (TSS) was
highly affected by the maltodextrin concentration. The optimized conditions were obtained at an inlet air temperature of 185°C,
feed flow rate of 3.12 mL/min and maltodextrin concentration of 29%. A two-tailed paired t-test showed that the modelpredicted
values were not significantly different from the experimental values, indicating the suitability of the model in
predicting the physicochemical properties of sand pear powder. The reconstituted juice under optimized condition had higher
TSS and titratable acidity compared to fresh juice. By converting sand pear juice into powder form, its availability can be
extended throughout the year. The powder can further be transformed into various ready-to-eat products, such as instant sand
pear juice, bar etc. offering enhanced convenience and reduced wastage.
 
Date 2024-06-07T09:50:18Z
2024-06-07T09:50:18Z
2024-06
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/64053
https://doi.org/10.56042/jsir.v83i6.5761
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.83(6) [June 2024]