Vol. 11, Issue 2 (2022)

Author(s):
Tahiya Qadri, Haroon Rashid Naik, Syed Zameer Hussain, Bazila Naseer, Tashooq Bhat, Imtiyaz Zargar and Mushtaq Beigh

Abstract:
Apple powder was developed using spray drying technique and were stored for 6 months under two different storage conditions (ambient (25±2 ^oC; 60% RH) and accelerated (38±2 ^oC; 90% RH) in aluminium laminated package (ALP). Two different anti-caking agents (tri calcium phosphate (TCP) and silicon dioxide (SiO₂)) at three different concentrations (0.05%, 0.10% and 0.15%) were incorporated into developed powder. Powder without addition of any anti-caking agent was used as control. Effect of storage period, storage conditions, two different anti-caking agents and their three different concentrations was studied on moisture content, titrable acidity, rehydration ratio, rehydration time, total plate count and overall acceptability of developed powder. All the four parameters viz storage period, storage condition, anticaking agents and their different concentrations significantly (p< 0.05) affected all the quality parameters. Storage period significantly (p< 0.05) increased moisture content, rehydration time, rehydration ratio and total plate count of powder samples while titrable acidity and overall acceptability of powder samples were significantly (p< 0.05) reduced. TCP and SiO₂ significantly (p< 0.05) reduced moisture uptake, rehydration ratio, rehydration time, total plate count of powder and improved its overall acceptability. TCP at 0.10% dry solids were more effective as compared to 0.15% TCP and 0.15% SiO₂ in retaining quality of powder. Thus, 0.10% TCP was suitable anti-caking agent for preventing quality deterioration during storage and enhancing shelf-life of SDAP.