Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder
The effects of inlet temperatures of 125, 150, 175 and 200° C and maltodextrin levels at 3, 5,
7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2, 2-diphenyl
picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied.
Moisture content and hygroscopicity of powder were significantly affected by inlet
temperature and maltodextrin level. However, an increase in the level of maltodextrin did not
significantly affect the bulk density and water solubility index (WSI). An increase in drying …
7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2, 2-diphenyl
picryl hydrazile (DPPH) scavenging activity of spray dried amla juice powder were studied.
Moisture content and hygroscopicity of powder were significantly affected by inlet
temperature and maltodextrin level. However, an increase in the level of maltodextrin did not
significantly affect the bulk density and water solubility index (WSI). An increase in drying …
以上显示的是最相近的搜索结果。 查看全部搜索结果