Vol. 6, Issue 9 (2017)

Author(s):
Dr. Paras Porwal, Dr. Rajendra Kumar Pandey, Dr. Kaushal Kishor

Abstract:
The response surface methodology (RSM) was used to investigate the effect of process variables i.e. inlet air temperature (160 to 185^oC), maltodextrin (MD) level (1.5 to 2.5%) and tricalcium phosphate (TCP) concentration (0.5 to 1.5%) upon moisture, solubility, dispersibility and ascorbic acid value of powder were observed. Central composite rotatable design (CCRD) analysis revealed that independent variables significantly affected all the responses. The inlet air temperature showed maximum influence on moisture and ascorbic acid content, while the maltodextrin concentration has different effect on solubility and dispersibility. With lower level of maltodextrin concentration the solubility of bael powder increases and with increase in maltodextrin concentration the dispersibility increases. The bael powder was developed using the derived optimum processing conditions to check the validity of the quadratic model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of bael powder. The optimum spray-drying conditions for drying bael slurry were inlet air temperature, maltodextrin and tricalcium phosphate concentration of 165 °C, 2.48% and 1.5% respectively.