SPRAY DRYING OF BITTER GOURD JUICE FOR RTS BEVERAGE
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Date
2015
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Acharya N.G. Ranga Agricultural University, Guntur
Abstract
Momordica charantia Linn. (Karela), commonly known as Bitter melon or Bitter gourd, is a tropical and subtropical climber of the family Cucurbitaceae. The total area of this crop during 2012-13 was 83 thousand hectares and the production was about 940 thousand metric tonnes. It has some medicinal properties and is recommended for curing blood diseases, rheumatism, diabetes and asthma. As it is a seasonal vegetable, steps should be taken to preserve them to make them available for consumption in off season as well. This could be achieved by extending the shelf life in fresh form or in the processed form. The spray drying process can produce a good quality final product with low water activity and reduce the weight, resulting in easy storage and transportation. Hence the present study is to be carried out to study the storage period of bitter gourd powder by optimizing the concentrations of carrier agent, inlet air temperatures and feed flow rates and also to determine the correct formulation for RTS beverage from bitter gourd powder.
The bittergourd juice for spray drying was prepared by adding different concentrations 8, 10 and 12 w∕v of maltodextrin as carrier agent to the concentrated bitter gourd juice. After adding maltodextrine, the bitter gourd juice was fed into the spray drier under different feed flow rates such as 15, 20 and 25 ml/min and dried at different inlet air temperatures such as 130, 140 and 150 C in a spray drier. The storage period of bitter gourd was determined by measuring physical, chemical and sensory properties of bitter gourd powder for about 45 days. The correct formulation for RTS beverage was determined from three formulations (2 g powder + 5% sugar + 50 ml lemon juice + 2 g salt, 2 g powder + 10% sugar + 50 ml lemon juice + 2 g salt and 2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt) by sensory evaluation.
The results showed that highest yield (12.35%) was obtained for the combination of 10% maltodextrin, 150°C inlet air temperature and 15 ml/min feed flow rate. After spray drying, initially the water activity, water absorption index (WAI), and bulk density were observed to be less. Whereas water soluble index (WSI), pH and reducing sugar
Name of the Author : DURGAM SRINIVAS
Title of the thesis : “SPRAY DRYING OF BITTER GOURD
JUICE FOR RTS BEVERAGE”
Degree to which it is
submitted
: Master of Technology
Faculty : Agricultural Engineering
Major field of study : PROCESSING AND FOOD ENGINEERING
Major Advisor : Er. N. VINODA
University : Acharya N.G Ranga Agricultural University
Year of Submission : 2015
were found to be more for the combination of higher maltodextrin (12%), higher inlet air temperature (150°C) and higher feed flow rate (25 ml/min). With increasing temperature, the ascorbic acid decreased and observed less at 150°C inlet air temperature. During the storage period of 45 days, an increase in water activity, WAI, reducing sugar, titrable acidity level were observed to be with increase in storage period but this increase was less for combination of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The decrease in bulk density, WSI, whiteness index, pH, ascorbic acid, and chlorophyll level was observed with increase in storage period of 45 days but this decrease was less at 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate. The texture, aroma, appearance and overall acceptance was good upto 45 days of storage and highest sensory rating was in the observed samples of 8% maltodextrin, 130°C air inlet temperature and 15 ml/min feed flow rate.
It was concluded on 45th day of storage period that the quality of bitter gourd powder was good at 8% maltodextrin, 130°C inlet air temperature and 15 ml/min feed flow rate. Ready to serve beverage was prepared from various ratios of bitter gourd powder and sugar. The overall acceptance rating of RTS beverage was highest with B2 (2 g powder +10 % sugar + 50 ml lemon juice + 2 g salt) sample compared to B3 (2 g powder + 15 % sugar + 50 ml lemon juice + 2 g salt ) and B1 (2 g powder + 5 % sugar + 50 ml lemon juice + 2 g salt). The total cost of operation for the preparation of spay dried bitter gourd powder was Rs. 96.4/12.35 g and for the preparation of bitter gourd RTS beverage was Rs. 24.32/litre.
Keywords: Bitter gourd, Spray drying of bitter gourd juice, Storage of bitter gourd powder, Sensory analysis of bitter gourd powder, RTS bitter gourd beverage.
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D5219
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