Physico-chemical analysis of spray dried kinnow powder

The experiments to produce powder from kinnow juice were conducted at three different blends of maltodextrin with kinnow juice such as (35:65,37.5:62.5,40:60) and with another blend of maltodextrin and sucrose with kinnow juice (40:10:50) at three feed temperatures such as 23 0 C, 26 0 C and 29 0 C and at three inlet temperatures such as 143 0 C, 146.5 0 C and 150 0 C using spray drying technique. The physico-chemical properties investigated were: total soluble solids, vit-C content, citric acid content and total sugars. The best results of total soluble solids and vitamin -C content (mg/100g) were found for 37.5:62.5 blend and total sugars (g/ml) was found for 35:65 blend. The titrable acidity (%age) was best for 40:60 blend. For another blend of (40:10:50) malto-dextrin and sucrose with juice, the titrable acidity was minimum.