Abstract
Phyllanthus emblica L. was abundant with Vc, SOD and other nutrients. In order to find a rapid and low loss way for its solid product, spray-drying was tested on its juice. According to orthogonal experiment, the best drying condition was selected as the concentration of 0.22g/mL, input temperature of 120°C and air velocity of 0.65m3/min. With the optimal drying, it was yielded the highest amount of powder at 57.4% and 52.6% of Vc in raw juice was maintained in the dried product. The final powder was still full of SOD and its inhibition rate to autoxidation velocity of pyrogallol was 29.6%. Color, particle size, flavor, taste and resolubility were well available to solid beverage requirment. It was indicated that the technique was efficient for the drying of P. emblica L. and the dried product was anti-oxidative to some extent.
Published Version
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