Characteristics of spray dried dahi powder

of spray dried yoghurt. Along with reduction in

equivalent (DE) 10, pH 4.7, and moisture content

substantial hygroscopicity of powder, polymers

5.2%) into 200 gram of hot water. The solution was

and gums can also be used for microencapsulation

mixed with 900 gram of fresh dahi using the blender.

imparting protection to sensitive food components

The amounts of maltodextrin dispersed into the hot

against unfavourable ambient conditions. It

water were 55, 82.5, 110 and 137.5 grams in order to

ultimately masks or preserves flavors and aromas,

provide concentration of maltodextrin content 5, 7.5,

reduce the volatility and reactivity and provide

10 and 12.5% in the final combination of hot water

additional attractiveness for the merchandising of

and dahi 1,100 gram. .

food products (Re, 1998). However, some carrier

agents protecting sensitive components like vitamin

Spray drying process for dahi powder

C in fruits such as camu–camu (Dib et al., 2003)

Pilot plant Spray-dryer (S.M. Scientech, India) with

and to increase product stability in acerola powder

a concurrent air flow was used for spray drying

recorded their potential for commercial exploitation

of dahi. The speed of blower was set at 2200 rpm

(Righetto and Netto, 2005).

for all the drying experiment. Distilled water was

Maltodextrin is produced as a result of starch

pumped into the dryer at a fixed flow rate and

fragmentation by enzyme and acid. Maltodextrin

inlet temperature was (120-140 o C) so that the outlet

gel can easily combine with liquid and solid fats and

temperature achieved should be 70 o C. All the

form as table emulsion gel. it is popular to incorporate

parameter were selected by trial and error method

maltodextrinsasacarrierinspraydryinghygroscopic

in accordance with the preliminary work. The dryer

powders such as fruit juice powders and infant

was run at this condition for about 10 min before the

formula. It may significantly increase glass transition

feed was introduced. The product was collected in a

temperature ( Tg ) and reduce hygroscopicity of the

pre-weighed, insulated glass bottle connected at the

final product (Goula et al., 2008; Kurozaw et al., 2009:

end of cyclone separator.

Tong et al., 2008;). However, there has been very

limited research on the properties of dahi powders

Quality determination

using maltodextrins as a carrier. Considering the

The color and pH of the fresh dahi were measured

scientific facts mentioned above efforts were made

by “a “Minolta” color meter model CM-3500d, and a

to investigate the advantages of carrier or bulking

“JENCO”pHmeterrespectively.Forthedahipowders

agents such as maltodextrin on spray drying of

collected from the drying experiments, the bulk

fermented dairy product dahi .

density, moisture content, dispersibility, wettability,

hygroscopicity and solubility were measured. Apart

Materials and Methods

from that, the reconstituted samples from dahi

powder were subjected to the determination of color,

Raw Materials

pH, Acidity, percentage of total solid, and viscosity.

Double toned homogenized and pasteurized milk

Furthermore, the sensory evaluation was carried out

of brand (verka) was used for preparation of dahi

for the dahi reconstituted from the powders collected

milk was heated to 90 o C for 15 minutes and then

in two selected drying runs. Figure 3 illustrates the

cooled to 42 o C and then inoculated with 2% dahi

procedure for preparation of dahi powder and the

starter culture and kept for incubation at 40 o C for

quality determination.

4 h. (De, 1999) . Aqueous solutions of maltodextrin

were prepared by dispersing maltodextrin (dextrose

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