Vol. 7, Issue 12 (2018)

Author(s):
Kamlesh Kumar Maurya, Anil Kumar Chauhan, Abhishek Dutt Tripathi, Arpit Srivastava, Suresh Kumar Srivastava and Rajendra Singh

Abstract:
The present study investigated the effect of proteins and low molecular weight surfactants (LMS) supplementation on guava powder characteristic produced by spray drying technology. Guava (Psidium guajava) fruit was selected as sugar rich food and sodium caseinate (NaCas) was selected as a model protein. Sodium stearoyl lactylate (SSL) and Polysorbate-80 (Tween-80) were chosen as model ionic and non-ionic low molecular weight surfactants. The required ratio of NaCas: Tween-80 and NaCas: SSL were 0.5 and 0.05%, respectively. Surface protein layered guava powder in sugar–protein systems was very sensitive in the presence of low molecular weight (M_w) surfactants as it lies below the critical micelle concentration of NaCas. These phenomena are explained on the basis of surface-glass transition temperature (T_g), nature of surfactants and glass transition temperature of sugars used. X-ray diffraction (XRD) and scanning electron microscopy (SEM) results revealed that the powders of guava–NaCas, supplemented with 0.05% SSL and tween-80 showed amorphous behavior. The spray dried powders produced in this study were extremely stable at room temperature and could be easily reconstituted in aqueous condition.