Optimisation of a carambola pomace fibre fortified mix fruit beverage powder, its characterization and in vivo study

Abstract

Carambola pomace rich mix fruit juice beverage powder was optimized and developed by spray drying using response surface methodology. Maltodextrin concentration and inlet temperature were taken as two independent variables. The response variables were moisture content, yield, solubility, bulk density, and hygroscopicity. The actual values for the response variables for the optimum conditions i.e. inlet temperature of 175 °C and 25% maltodextrin concentration were in tandem with that of the predicted values. The final product contained 9.29% of total dietary fibre and had intermediate cohesiveness and relatively good flowability property. The beverage powder size range was distributed in the range of 0.90–1.50 µM and 43.50–102.00 µM. In vivo study of the fibre rich beverage powder showed lowered cholesterol, high-density lipoprotein, low-density lipoprotein, triglycerides, and serum glutamic pyruvic transaminase and serum glutamic oxaloacetic transaminase values. Maximum decrease was obtained in Group II. The caecal matter showed presence of short chain fatty acids which are desirable for maintaining colon health. The proposed optimisation model through RSM could be used for the development of a functional mix fruit beverage powder fortified with fibre rich fraction of carambola pomace and the obtained functional beverage powder showed functional effects under in vivo test conditions. Keywords: Optimisation, Carambola pomace, Beverage powder, Spray drying, Maltodextrin, In vivo