Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indica L.) Pulp Extract Powder with Encapsulating Hydrocolloids

Abstract

This work investigated the effect of different carriers on the powder properties during spray drying of tamarind pulp extract. A pilot-scale spray dryer was used for the spray drying process. Maltodextrin 21DE, gum acacia, and a combination of both maltodextrin/gum acacia were used as drying agents. Tamarind pulp extract was spray dried at different conditions with inlet temperatures of 150–180°C, outlet temperature of 80–110°C and 11–14°Brix. Optimization for different carriers was initially done based on the yield of spray dried powder. The three best tamarind pulp extract powders were chosen from three different carriers. Physical and structural parameters were analyzed for the three best powders. The results revealed that the best powder on the basis of physical and structural properties was obtained at the 155°C inlet temperature, 100°C outlet temperature, 12°Brix, and tamarind pulp extract-maltodextrin ratio 70:30.