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<p>Effect of maltodextrin concentration (10–20%), inlet temperature (150–180&#xa0;°C), feed flow rate (10–20&#xa0;mL/min) and atomization pressure (0.1–0.3&#xa0;MPa) on the yield of sugarcane juice powder (SJP) using Box–Behnken design of response surface methodology was studied. Optimal conditions yielded 41.28% powder recovery at 19.46% maltodextrin, 158.5&#xa0;°C inlet temperature, 11.02&#xa0;mL/min feed rate and 0.28&#xa0;MPa pressure, with a desirability score of 1.000. The optimized sugarcane juice powder showed good flowability (Carr’s Index: 20), high solubility (94%) and favorable physical properties. Reconstituted sugarcane juice powder (SJP1) closely resembled fresh juice in color and composition. Sugarcane juice powder formulated with optimized level of lemon (1.12&#xa0;mL/L) and ginger (4.4&#xa0;g/L), (SJP2) exhibited enhanced sensory properties. These results highlight the feasibility of producing shelf-stable, high-quality sugarcane juice powder for commercial applications.</p>

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Development of Value-Added Sugarcane Juice Powder with Lemon and Ginger by Spray Drying

  • 期刊论文

  • 发表日期：

    2025年10月24日

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  • Polamarasetty V. K. Jagannadha Rao,
  • Venkata S. P. Bitra,
  • P. Sreedevi,
  • Ketha Kiranmayi

摘要

Effect of maltodextrin concentration (10–20%), inlet temperature (150–180 °C), feed flow rate (10–20 mL/min) and atomization pressure (0.1–0.3 MPa) on the yield of sugarcane juice powder (SJP) using Box–Behnken design of response surface methodology was studied. Optimal conditions yielded 41.28% powder recovery at 19.46% maltodextrin, 158.5 °C inlet temperature, 11.02 mL/min feed rate and 0.28 MPa pressure, with a desirability score of 1.000. The optimized sugarcane juice powder showed good flowability (Carr’s Index: 20), high solubility (94%) and favorable physical properties. Reconstituted sugarcane juice powder (SJP1) closely resembled fresh juice in color and composition. Sugarcane juice powder formulated with optimized level of lemon (1.12 mL/L) and ginger (4.4 g/L), (SJP2) exhibited enhanced sensory properties. These results highlight the feasibility of producing shelf-stable, high-quality sugarcane juice powder for commercial applications.