Abstract
The present study was carried out to study the development of palm oil-based spray dried fat powder using three different encapsulating wall materials namely TSLP (Sodium caseinate + Lactose), TSMP (Sodium caseinate + Maltodextrin), and TSHAP (Sodium caseinate + Hi-Cap + Acacia gum). Results revealed that TSHAP has the lowest moisture content (6.66%) and water activity (0.591%) after 60 days of storage at the room temperature. Further, higher surface oil values (nearly 30% of total oil) were obtained for all three combinations of wall material. The peroxide value of encapsulated palm oil increased with an increase in storage period but was found to be less than unencapsulated oil. Bulk density ranged from 0.2974 to 0.342 g/cm3 for TSLP and TSHAP, respectively whereas, tapped density was found to range from 0.3875 to 0.4675 g/cm3. These developments can find relevant applications in the bakery and dairy industry.
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