Optimization of spray drying conditions for the production of quality ber (Zizyphus mauritiana Lamk.) fruit powder

摘要: Purpose To overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into powders, they effortlessly attained as well preserved, stored and processed. Design/methodology/approach To optimize spray drying conditions for development ber powder, response surface methodology was used. The experimental design consisted 13 runs. levels independent variables, i.e. inlet air temperature, varied from 153.79oC 196.21oC maltodextrin concentration, 4.17 9.83 per cent. responses were moisture content, bulk density, solubility, vitamin C, ΔE L value. Findings The second-order polynomial model fitted value highly significant (p < 0.001) each response. temperature showed maximum influence on solubility whereas concentration value. predicted values 4.90 cent, density 0.35g/ml, 89.11 C 91.06mg/100g, 31.03 87.78. recommended optimum 166.64°C 9.26 respectively. Originality/value Spray underused Indian has enhanced its utility. Ber powder further used an instant beverage, sweets, flavoring agent soft drinks.