Effect of Foaming Agent and Anti-caking Agent Concentration on Moisture Content, Water Activity and Overall Acceptability of Sapota Fruit Powder

Author: Bharai R.B.*, Dev Raj, Mayani J.M., Patel N.V. and Sangani S.L.

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Abstract

The experiment was conducted to developed a methodology standardize the process for foam mat drying of sapota pulp for preparation of free flowing powder and to study the storage stability of the developed products. Dehydration of sapota pulp of ripe fruits is also difficult due to presence of soluble sugar. Cabinet tray drying can be used for dehydration of sapota pulp but foam mat drying is an economical alternative to drum, spray and freeze‐drying for the production of fruit powders. The foam mat drying of sapota pulp was done using sixteen treatments combinations comprised of four level of foaming agent [Control @ 0.00 % (F1), Medium viscous CMC @ 0.50% (F2), Medium viscous CMC @ 1.00% (F3), Medium viscous CMC @ 1.50% (F4) and four level of anti-caking agent [Control @ 0.00 % (A1), SiO2 @ 0.50 % (A2), SiO2 @ 1.00 % (A3) and SiO2 @ 1.50 % (A4)]. The results of investigation indicated that sapota pulp powder can be prepared by foaming agent 1.50 per cent medium viscous CMC by mec

Keywords

Foaming agent, anti-caking agent, moisture content, water activity, powder, Overall acceptability.