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

Abstract

ABSTRACTThe 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.