Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties Original Research Article

Vacuum drying of mango pulp was carried out at various levels of maltodextrin (MD) ranging between 0.25 and 0.65 kg per kg of mango solid. Glycerol monostearate (GMS) and tricalcium phosphate (TCP) were added at the levels varying between 0.01 and 0.02 kg per kg of mango solid. MD was used to eliminate the stickiness of the mango powder and to get less hygroscopic powder. GMS was used as foam stabilizer and TCP as anticaking agents respectively. Hygroscopicity, degree of caking, dispersibility, flowability, sticky point temperature of the dry powder at 5% (db) moisture content and overall color difference between the reconstituted powder and the pulp were found out. Based on these properties of mango powder, an optimum feed mix composition of 0.43–0.57 kg MD per kg of mango solids was obtained. The optimum requirement for the TCP and GMS were found to be 0.015 kg per kg of mango solid.