Spray Drying of Bottle Gourd Juice: Effect of Different Carrier Agents on Physical, Antioxidant Capacity, Reconstitution, and Morphological Properties
Suheela Bhat, Charanjiv Singh Saini, Vivek Kumar, Harish Sharma
Abstract
In this study, the effects of different carrier agents like maltodextrin, whey protein isolate, and soy protein isolate on the laboratory preparation of spray-dried bottle gourd powder were studied. The effects of addition of each carrier agent, used them both singly (5–15%) and in combination, on physical, flow, functional, morphological, and reconstitution properties were also investigated. The finished product (powder) was characterized using a laser diffraction particle size analyzer for particle analysis. The glass transition temperature was determined using a differential scanning calorimeter to understand the shelf life stability of bottle gourd powder. Bottle gourd powder showed a glass transition temperature (Tg) range of 89.63–110.39 °C and a particle size range of 95.99–102.99 μm of 50% powder particles, when all of the carrier agents under study were used in combination. Morphological analysis revealed the formation of a spherical block combining smaller blocks of powder particles produced with a combination of all three carrier agents, maltodextrin, whey protein isolate, and soy protein isolate, in a ratio of 10:10:15.