Abstract
AbstractThis work aims to study the qualitative properties of spray‐dried blood fruit powder (BFP) and to determine sorption isotherm through model fitting. The results showed that maximum yield was obtained with 30% maltodextrin (MD) at 150°C, having 1.57% moisture content and water activity (Aw) value of 0.3, respectively. Other characteristic properties of powder viz., hygroscopicity, bulk density, and solubility were also determined. Field‐emission scanning electron microscope (FESEM) was used for morphological and mineral compositional studies. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), and particle size distribution (PSD) of BFP were also evaluated. Moisture sorption isotherm (MSI) study of BFP resulted in good fitting with Peleg and GAB model. Therefore, it was concluded that superior quality BFP could be produced by a spray‐drying technique with 30% (w/w) MD and drying at 150°C temperature.Practical applicationsBlood fruit (Haematocarpus validus) has important bioactive compounds, antioxidant properties, and some essential minerals, which play a significant role in human nutrition and traditional medicine for treating arthritis, jaundice, hypertension, cancer, etc. The processing of blood fruit juice/pulp by spray‐drying technique to produce powder is classified among the best processes resulting in better, superior‐quality powders that are ease for packaging, transportation, and with increased shelf life. MSI study helps in providing information regarding food processing operations related to drying, packaging, and storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
