SURESHA, G. JKUKANOOR, LAXMANJAGADEESHA, R. C.SWAMY, G. S. K.Ragunatha Reddy., R. LSNEHA, N.2018-07-062018-07-062016-08UHSBhttp://krishikosh.egranth.ac.in/handle/1/5810057740TH568A study on “Microencapsulation of jamun (Syzygium cumini Skeels) juice powder by spray drying” was conducted during 2015-16 in the Department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture, Arabhavi (UHS, Bagalkot), Karnataka. The purpose of the study was to standardize the process conditions viz., temperature (150 and 170⁰C), feed flow rate (5 and 10ml/min) and maltodextrin concentration (25% and 30%) for microencapsulation using spray drying for jamun juice. The microencapsulated powder was packed in aluminium pouch and stored for three months to study the stability with respect to various physico-chemical parameters. In storage studies of the jamun juice powder produced from spray dried technology showed that the, physical properties viz., moisture content, water activity and chroma (C*) values decreased while, solubility, wettability, particle density, L* (Light/dark), a* (Red/green), b*(Yellow/blue) and h⁰ values decreased in storage. The chemical properties such as total soluble solids, pH, titratable acidity, reducing sugars and total sugars were increased while, ascorbic acid, anthocyanin content and antioxidant activity of jamun juice powder were decreased in storage. The jamun juice powder found to have 0.15 ppm of iron content. The powder yield ranged between 4.6% (T3) to 20.66% (T6). The particle size of the powder varied from 109.9nm (T6) to 3839nm (T3). The results revealed that, treatment T6 (170⁰C inlet temperature, 5ml/min feed flow rate and 30% maltodextrin) was found to be best in producing the stable jamun juice powder with better physical and chemical parameters.ennullThesis