International Journal of Agriculture, Environment & Biotechnology

Citation: IJAEB: 7(4): 849-865 December 2014

DOI Number: 10.5958/2230-732X.2014.01396.5

©2014 New Delhi Publishers. All rights reserved

AGRICULTURE ENGINEERING

Characteristics of spray dried dahi powder with maltodextrin

as an adjunct

Anjineyulu Kothakota 1* , Anil Kumar 2 , Maneesh Kumar 3 , Praneeth Juvvi 4 ,

Sankar Rao 4 and Sheshrao Kautkar 4

1 Department of Post Harvest Process and Food Engineering, Govind Ballabh Pant University of Agriculture and Technology,

Pantnagar-263145, Uttarakhand, India.

2 Department of Food science and Technology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar-263145,

Uttarakhand, India.

3 Departments of Lipid Science and Traditional Foods, CFTRI, Mysore-570 020, India

4 College of Food Science Technology, Marathwada Agricultural University, Parbhani -431402, India

*Corresponding author: kothakotaanjanikumar23@gmail.com

Paper No. 277

Received: 16 September, 2014

Accepted: 18 October, 2014

Published: 20 December, 2014

Abstract

This study investigated the effect of adding as a complementary drying aid of maltodextrin (MD) on

spray drying of dahi powder. Dahi powders were prepared by curd adding with maltodextrin (MD)

drying aid at 5%, 7.5%, 10, and 12.5% level before spray drying by maintaining with outlet air temperature

and blower speed being 70 o C and 2200 rpm, respectively. The survival rate of lactobacilli during spray

drying of dahi powder were investigated such as 0.62% shows maximum at 7.5% maltodextrin (MD)

drying aid. Tests were conducted to evaluate the powder properties relevant to physical, chemical and

reconstituted properties of the spry dried dahi powder. Results showed addition of 7.5% maltodextrin

(MD) aid could significantly increases the product yield for the spry drying process of dahi powder

and the consumer acceptable also. At the same time values of lightness, wet ability, water solubility

index, viscosity, bulk density, dispersibility and total solids increases with increasing the maltodextrin

(MD) aid. Moisture content, acidity and hygroscopicity decreases with increasing maltodextrin (MD)

aid in spry dried dahi powder but the values of pH and acidity remain constant during spry drying

process by increasing maltodextrin (MD) aid. The flavour of reconstituted dahi samples improves as the

maltodextrin content increases may be due to more acetaldehyde retention in the samples. Addition of

maltodextrin (MD) aid also improves the sensory properties and overall acceptability of reconstituted

spry dried dahi powder.

Highlights

It can be concluded that maltodextrin at the level of 7.5% is most suitable level for maximum

survival rate and optimal improvement in physicochemical properties, sensory attributes and

overall acceptability as well.

The optimum values of lightness, wet ability, water solubility index, viscosity ,bulk density total

solids, moisture content, hygroscopicity, dispersibility, pH and acidity at 7.5% respectively

97.409, 270.4s, 33.46%, 38.5cp, 0.625 (g/1001cm), 19.54%, 4.2%, 97.5 (g/100 g), 97.42%, 4.35 and 0.918%.

Keywords : Maltodextrin, lactobacilli survival, reconstituted dahi powder, spray drying