Development of Process Technology for Tamarind Pulp Powder Using Spray Drying

Abstract

The present study aimed to optimise the spray-drying conditions for the production of tamarind pulp powder using different carrier materials and inlet air temperatures. The sticky nature of tamarind pulp presents challenges during spray drying, necessitating the use of suitable encapsulating agents to improve powder formation and process efficiency. Maltodextrin (30–50%), gum Arabic (25–45%), and soy protein isolate (10–30%) were selected as carrier materials and evaluated at inlet air temperatures of 140, 160, and 180°C. The influence of these process variables on spray-drying performance and powder quality was investigated. The results indicated that both carrier concentration and drying temperature significantly affected the production of tamarind pulp powder. Appropriate combinations of carrier material and inlet air temperature enhanced drying efficiency and facilitated the formation of stable powder with desirable characteristics. Response surface methodology was employed to evaluate the effects of the independent variables and identify the optimum processing conditions. The optimised spray-drying parameters obtained from this study provide a basis for the efficient production of tamarind pulp powder and support its potential application as a value-added ingredient in food products.