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Researcher Sariga, S. Kau
Advisor Prince, M. V.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Technology (M.Tech.)
Publisher Kelappaji College of Agricultural Engineering and Technology
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Chemical engineering ♦ Food technology
Subject Keyword Food and Agricultural Process Engineering ♦ Food Technology ♦ Microencapsulation of Vanilla Extract
Abstract Vanilla is one of the minor spices, most popular flavoring agent and second most expensive spice in the world. Vanillin flavour is highly volatile, heat sensitive and application in food incorporation is limited; this can be minimized by encapsulation technique with suitable wall material. The microencapsulation technique protects the vanilla extract from undesirable changes and coverts into a free flowing powder. Spray drying is the most common and commercial method for carry out the microencapsulation process. Therefore, to increase the storage stability of the microencapsulated vanilla extract powder, an investigation has been taken up to develop optimum process parameters to produce best quality microencapsulated vanilla extract powder. The microencapsulation of vanilla extract was carried out in tall type spray drier with twin fluid atomizer. Maltodextrin and maize starch were used as wall material. Different proportion of wall materials were used for the emulsification such as 100% maltodextrin, 100% maize starch, combination of 75% maltodextrin and 25% maize starch and 75% maize starch and 25% maltodextrin. The wall materials were emulsified with 10, 20 and 30% of vanilla extract for spray drying. The physico-chemical characteristics of vanilla extract and wall materials, and emulsion characteristics were carried out and the emulsions were spray dried at different inlet temperatures of 170, 180 and 1900C. The encapsulated vanilla extract powder were collected and packed in aluminum foil and stored in room temperature for five months. The powder characteristics of encapsulated vanilla extract powders were carried out and analyzed. Based on the emulsion and powder characteristics, optimum conditions for the production of best quality encapsulated vanilla extract powder were found out. The study concluded that the encapsulated vanilla extract powder produced from 100% maize starch, vanilla extract concentration of 10% and inlet air temperature of 1800C was found to be superior. The cost of one kilogram of optimised microencapsulated vanilla extract powder using spray drying technique was estimated to be Rs.850.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Thavanur
Size (in Bytes) 1.96 MB