EFFECT OF SPRAY DRYING ON CONCENTRATED JUICE BITTER GOURD

Abstract

The present study used the spray drying method to produce soluble bitter melon powder from the bitter melon grown in Vietnam. The influence of technological parameters on the spray drying process of soluble bitter melon powder was investigated. The processing conditions were found as follows: bitter melon after concentration at a dry matter content of 10%, addition rate of maltodextrin at 20% w/v (based on the volume of the concentrate dried at 150 °C), inlet flow rate at 300 mL/h, nozzle pressure at 2.5 bar. The received product had a moisture content of 4.38%, ash of 5.07%, water solubility index (WSI) of 87.91% and still retained the characteristic taste and smell of the bitter melon.