DEVELOPMENT AND PROCESS OPTIMIZATION OF SPRAY DRIED POWDER FROM ENZYMATICALLY EXTRACTED RIPE PALM (Borassus flabellifer) JUICE

Soberly Mohanty,Rama Chandra Pradhan,Sabyasachi Mishra

doi:10.15414/jmbfs.2539

Soberly Mohanty, Rama Chandra Pradhan + Show 1 more

Open Access

https://doi.org/10.15414/jmbfs.2539

Copy DOI

Abstract

Ripe Palm (Borassus flabellifer) juice contains high sugars that make it difficult to store for a longer period, which limits its use for spray drying. The present work explores the feasibility and optimization of spray drying to make powder from enzymatically extracted ripe palm juice using maltodextrin and gum Arabic as wall materials. Various parameters such as moisture, water activity, solubility, ascorbic acid, colour change, and yield were optimized using response surface method with the central composite design. A mixture of maltodextrin and gum Arabic at a ratio of 3:1(w/w) combined with lactose, and spray drying with an inlet temperature of 140⁰C resulted in the optimum powder quantity and quality. The palm powder yield was maximum (63.5±0.29 %) with acceptable solubility (31.6±0.33 secs), colour change (ΔE= 18.37±0.03), ascorbic acid content (54±0.0003 µg /ml), moisture content (3.3±0.61), and water activity (0.29±0.05). The optimized conditions can be replicated on an industrial scale for the production of palm powder.

Highlights

Palm or Palmyra (Borassus flabellifer) is a tropical fruit well known for its pulpy seeds and sweet sap
Effect of spray drying with maltodextrin on response variables
The presence of additives in palm juice is contributing to the higher yield of palm powder (Goula et al, 2010, Vivek et al, 2020)

Summary

Introduction

Palm or Palmyra (Borassus flabellifer) is a tropical fruit well known for its pulpy seeds and sweet sap. The juice can be spray-dried to fruit powder under optimized conditions (Shishir et al, 2017; Vivek et al, 2021). The simple sugars present in the fruit juice melt at a higher temperature and make the powder sticky and hygroscopic. These problems can be addressed by adding wall-coating material that encloses the simple sugars and other nutrients present in the fruit juice (Chegini et al 2007; Gharsallaoui et al 2007; Phisut et al, 2012; Vivek et al, 2020; Vivek et al, 2021). This can open up avenues for developing processes and products for commercial use of the palm juice, which in turn can improve the economic condition and livelihood of the palm cultivators

Methods

Results

Conclusion