Maltodextrin Encapsulation of Garcinia atroviridis Griff by Spray Drying Technique

The purposes of this study were to produce Garcinia powder and to evaluate the physicochemical changes of the spray dried powder using maltodextrin as encapsulating agent. Three different concentrations of maltodextrin (3%, 5% and 8%) were added to Garcinia juice with the concentration 50% w/v at three different inlet temperatures (165°C, 175°C, 185°C) respectively. Results demonstrated that as inlet temperature increased, the moisture content and water activities decreased and the L*, a*, b*, hue and chroma values changed as the inlet temperatures were increased. The results also showed that there was no significant differences in hydroxycitric acid content of the spray dried powders for all the inlet temperatures investigated.