• Ratnadeep Roy
• Krishnakumar Kannan
• Dr. Nagamaniammai Govindarajan

Amla (Emblica officinalis) is well known for its minerals and vitamins and is one of the rich sources of vitamin C. We analyzed the effects of inlet temperature of spray dryer and maltodextrin percentage on the functional properties of amla powder. Maltodextrin is used as encapsulation material due to the higher retention potential of bioactive compounds in amla. The juice of amla prepared from freshly obtained amla fruit is subjected to spray drying with different inlet temperatures (160℃, 170℃, and 180℃) and encapsulated with maltodextrin in different concentrations as 16%, 20%, and 24%. Physicochemical parameters such as vitamin C content, antioxidant activity, total phenol content, and proximate composition were analyzed in the spray-dried amla powder. Powder properties like particle size, water activity, water solubility index, and color value were also analyzed. Therefore, from our results, we suggest that the amla powder obtained with 160℃ as inlet temperature and 24% maltodextrin concentration could be suitable to produce amla fruit beverages.

Emblica, maltodextrin, vitamin C, antioxidant activity, total phenol content, water activity.

"Effect of drying temperature and maltodextrin concentration on functional properties of spray-dried Amla powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 8, page no.f408-f415, August-2022, Available :http://www.jetir.org/papers/JETIR2208541.pdf

"Effect of drying temperature and maltodextrin concentration on functional properties of spray-dried Amla powder", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 8, page no. ppf408-f415, August-2022, Available at : http://www.jetir.org/papers/JETIR2208541.pdf