Khalid Muzaffar

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

ABSTRACT 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.

Effect of Soya Protein Isolate as a Complementary Drying Aid of Maltodextrin on Spray Drying of Tamarind Pulp

ABSTRACT 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.

Optimization of spray drying conditions for production of quality pomegranate juice powder

Abstract The present study was aimed to optimize the spray drying operating parameters for the production of quality pomegranate juice powder using response surface methodology. The spray drying operating conditions including inlet air temperature (170–190°C), feed flow rate (18–30 mL/min), and blower speed varied (2,000–2,400 rpm) were used as independent variables. The responses evaluated were ascorbic acid content, anthocyanin content, moisture content, hygroscopicity, and water solubility index. Statistical analysis showed that among the independent variables, inlet air temperature showed greater effect on all the investigated responses. The derived optimum conditions were used for the powder production to check the validity of the quadratic model. Small deviations were observed between the experimental values and the predicted ones and the values were within the acceptable limits. The results showed that the optimum spray drying operating conditions for the production of pomegranate juice powder with optimum quality were 171°C inlet temperature, 30 mL/min feed flow rate, and 2,400 rpm blower speed. Under these optimum conditions, quality pomegranate juice powder with desirable properties of high content of vitamin C and anthocyanin, low moisture content, low hygroscopicity, and high solubility could be produced.

Stickiness Problem Associated with Spray Drying of Sugar and Acid Rich Foods: A Mini Review

Spray drying is the most common technique used in food industries for large scale production of milk powders, fruit juice powders, encapsulated flavor etc. However spray drying of sugar and acid rich food materials is associated with stickiness problem. On spray drying of these food materials, the powder particles stick to one another and to the walls of the dryer, leading to the operational problems and low product yield. The sticky behavior is attributed to presence of low molecular weight sugars and organic acids which have low glass transition temperature. In order to achieve successful drying, various methods like addition of high molecular weight drying aids to increase glass transition temperature of feed mixture, use of low humidity and low temperature conditions, scrapping of dryer surfaces, cooling of dryer wall by using dehumidified air and surface modification by proteins to encapsulate sugars can be used.

Robotics and Food Technology: A Mini Review

The use of robotics in the modern food industry has increased over recent years because of many advantages. However, the industry has not taken to the technology with the same pace as the automotive and other industries due to technical and some other reasons. The high investment rate, variable nature of food products, fragile and perishable characteristics of food items, hygienic and sterilization requirements, high production volume rates are making hindrance in usage of robotics in industry but the opportunity still exists to deliver significant benefits in terms of increased food shelf life, cost reductions and flexibility. The challenge is to develop low-cost, flexible, hygienic and intelligent machines for the food industry. This is a not tough as the technologies now exist to achieve it. The benefits that could be gained if systems are designed, installed and operated well could decide who will be the major food manufacturers of convenience foods in the future.

Determination of production efficiency, color, glass transition, and sticky point temperature of spray-dried pomegranate juice powder

Abstract 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%, Tg increased 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.

Rice bran oil, the Future Edible Oil of India: A mini Review

Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.

Physical and functional characteristics of extrudates prepared from fenugreek and oats

Abstract This study was conducted to investigate the effect of fenugreek seed powder (FSP) and oat flour (OF) on the physical and functional properties of extruded snack product such as bulk density (BD), hardness (HD), lateral expansion (LE), water absorption index (WAI) and water solubility index (WSI) using response surface methodology. All the properties were found to be significantly (p < 0.05) affected by proportion of FSP and OF. Results indicated that with the increase in the FSP content, an increase in the values of BD, HD, WAI and WSI was noticed, whereas negative effect of FSP on LE was observed. Results showed negative effect of OF on HD and WSI and an increased effect on BD, LE and WAI of the extruded product. Numerical optimization results showed that a mixture of 2% FSP and 6% OF had higher preference levels for parameters of physical and functional characteristics and could be extruded to produce acceptable quality extrudates.