1Department of Post Harvest Process and Food Engineering, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar-263145, Uttarakhand, India
2Department of Food science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar-263145, Uttarakhand, India
3Departments of Lipid Science and Traditional Foods, CFTRI, Mysore-570 020, India
4College of Food Science Technology, Marathwada Agricultural University, Parbhani -431402, India
*Corresponding author: kothakotaanjanikumar23@gmail.com
Online published on 9 January, 2015.
This study investigated the effect of adding as a complementary drying aid of maltodextrin (MD) on spray drying of dahi powder. Dahi powders were prepared by curd adding with maltodextrin (MD) drying aid at 5%, 7.5%, 10, and 12.5% level before spray drying by maintaining with outlet air temperature and blower speed being 70°C and 2200 rpm, respectively. The survival rate of lactobacilli during spray drying of dahi powder were investigated such as 0.62% shows maximum at 7.5% maltodextrin (MD) drying aid. Tests were conducted to evaluate the powder properties relevant to physical, chemical and reconstituted properties of the spry dried dahi powder. Results showed addition of 7.5% maltodextrin (MD) aid could significantly increases the product yield for the spry drying process of dahi powder and the consumer acceptable also. At the same time values of lightness, wet ability, water solubility index, viscosity, bulk density, dispersibility and total solids increases with increasing the maltodextrin (MD) aid. Moisture content, acidity and hygroscopicity decreases with increasing maltodextrin (MD) aid in spry dried dahi powder but the values of pH and acidity remain constant during spry drying process by increasing maltodextrin (MD) aid. The flavour of reconstituted dahi samples improves as the maltodextrin content increases may be due to more acetaldehyde retention in the samples. Addition of maltodextrin (MD) aid also improves the sensory properties and overall acceptability of reconstituted spry dried dahi powder.
It can be concluded that maltodextrin at the level of 7.5% is most suitable level for maximum survival rate and optimal improvement in physicochemical properties, sensory attributes and overall acceptability as well.
The optimum values of lightness, wet ability, water solubility index, viscosity, bulk density total solids, moisture content, hygroscopicity, dispersibility, pH and acidity at 7.5% respectively
97.409, 270.4s, 33.46%, 38.5cp, 0.625 (g/1001cm), 19.54%, 4.2%, 97.5 (g/100 g), 97.42%, 4.35 and 0.918%.
Maltodextrin, lactobacilli survival, reconstituted dahi powder, spray drying
