EFFECTS OF CORE/WALL RATIO AND INLET TEMPERATURE ON THE RETENTION OF ANTIOXIDANT COMPOUNDS DURING THE SPRAY DRYING OF SIM (RHODOMYRTUS TOMENTOSA) JUICE

Sim (Rhodomyrtus tomentosa) fruit is rich in antioxidants including phenolics and ascorbic acid. In this study, maltodextrin was used as encapsulating agent in spray drying of sim juice to yield the powder. The effects of core/wall ratio and inlet temperature of drying agent on the retention of antioxidants during the spray drying of sim juice were investigated. Decrease in core/wall ratio from 1: 1 to 1: 4 led to lower moisture content of the powder and higher retention of phenolics and ascorbic acid. Further decrease in core/wall ratio from 1: 4 to 1: 5 reduced the antioxidant retention due to high viscosity of the feed solution. When the inlet temperature of drying agent augmented from 150 to 180C, the moisture content of the powder decreased and the retention of antioxidants increased. Increase in inlet temperature from 180 to 190C had detrimental effect on the antioxidant retention during the spray drying of sim juice.