Pineapple spray drying and effect of Centella Asiatica concentration towards pineapple powder production

Spray drying is one of the method to transform fruit juice into powdered form in order to improve shelf life and easy transportation but it tends to become sticky due to high sugar content especially in Morris pineapple. The effect of addition of Centella Asiatica with maltodextrin as carrier agent and inlet air temperature towards physicochemical of pineapple powder were studied. The spray dryer model used as a laboratory scale dryer and samples were run at different inlet temperatures of 140°C, 160°C and 180°C. Maltodextrin was used as a carrier agent at different concentration of 20%, 30% and 40% while Centella Asiatica concentration were set at 5%, 10% and 15% respectively.