Development Of Spray Dried Ber Zizyphus Mauritiana Lamk Powder And Its Utilization In Value Added Product

Abstract

newlineThe present research entitled Development of Spray Dried Ber (Zizyphus newlinemauritiana Lamk.) Powder and its Utilization in Value Added Product was aimed to newlineproduce quality ber fruit powder through spray drying using RSM and to develop ber newlinepowder burfi, with high nutritional content, good antioxidant properties and low sugar newlinecontent. newlineResponse surface methodology was used to optimize the spray drying newlineconditions for development of ber fruit powder. The experimental design had 13 newlineruns. The levels of independent variables i.e. inlet air temperature varied from 153.79 newlineto 196.21 ºC and maltodextrin concentration from 4.17 to 9.83%.