Abstract :
The experiments to produce powder from kinnow juice were conducted at three different blends of maltodextrin with kinnow juice such as (35:65,37.5:62.5,40:60) and with another blend of maltodextrin and sucrose with kinnow juice (40:10:50) at three feed temperatures such as 230 C, 260C and 290C and at three inlet temperatures such as 1430C, 146.50 C and 1500C using spray drying technique. The physico-chemical properties investigated were: total soluble solids, vit-C content, citric acid content and total sugars. The best results of total soluble solids and vitamin -C content (mg/100g) were found for 37.5:62.5 blend and total sugars (g/ml) was found for 35:65 blend. The titrable acidity (%age) was best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice, the titrable acidity was minimum.
Keyword :
Total soluble solids , Kinnow, Maltodextrin, Vit-C, powder, spray drying