Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM)

Abstract

The optimization of beetroot juice powder was devised using Box-Behnken design to optimize the spray drying parameters of inlet air temperature (IAT) (160–180 °C), maltodextrin (MD) addition rate (5–15%) and feed flow rate (FFR) (400–600 ml/h). The experimental results were (p 0.05 except hygroscopicity. The optimum conditions were found as 160 °C inlet air temperature and 400 ml/h feed flow rate and a maltodextrin concentration of 15% with using desirability function. Keywords: Maltodextrin, Beetroot juice, Spray drying, Betalain, Radical scavenging activity, Hygroscopicity