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Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder

Preethi Ramakrishnan, Sayantani Dutta, Jeyan A Moses, and Anandharamakrishnan C
Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
Abstract—Researches have suggested that noni is a healthy drink due to the presence of wide range of bioactive components. Various review and research data proved that noni might protect the immune system and improve health benefits. Hence, our study focused on the development of spray dried noni powder, which can incorporate into the various food system. Noni juice was spray dried using 2% high or low molecular weight maltodextrin with whey protein as filler material at concentrations of 3 and 5% under different temperature and feed rate. The yield of spray dried noni was found to be more in high molecular weight maltodextrin with 7% whey protein at 120ºC with 20% feed rate. The color value of noni powder sprayed under high temperature and high concentration of whey protein showed higher brightness than the other conditions. The powder flowability falls under a passable and poor range of Carr index and Hausner ratio, due to the high hygroscopic nature of noni fruit juice. The SEM images of noni powder showed the spherical particle for both whey protein and the combination of whey protein with maltodextrin. The encapsulated noni powder showed the presence of total phenolic and antioxidant content due to the contribution of the functional group (bioactive component) present in the noni juice. The present study investigated the suitable conditions for encapsulating the noni powder without the loss of bioactive phenolic compound.
 
Index Terms—noni, spray drying, phenol, antioxidant

Cite: Preethi Ramakrishnan, Sayantani Dutta, Jeyan A Moses, and Anandharamakrishnan C, "Effect of High Molecular Weight Maltodextrin and Spray Drying Conditions for Developing an Encapsulated Noni Juice Powder," International Journal of Food Engineering, Vol. 5, No. 2, pp. 92-98, June 2019. doi: 10.18178/ijfe.5.2.92-98
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