Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder

Drying of mango pulp into powder is a challenging operation, mainly due to the sticky issue of mango powder in the dryer and caking during handling and storage. To overcome the above problem, maltodextrin, MD (drying aid) and Tricalcium Phosphate, TCP (anti caking agent) were added to the mango pulp at three levels and vacuum dried. The dried powder was analysed for properties such as hygroscopicity, degree of caking, flowability and sticky point temperature. Factorial design of experiment was used to investigate the effect of MD and TCP on the mango powder properties. The amount of MD and TCP required to reduce powder stickiness and caking were optimized based on the powder properties. At the optimum amount of MD (0.527 kg per kg dry mango solid) and TCP (0.0167 kg per kg dry mango solid), the values of mango powder properties were: hygroscopicity = 6.4 %; degree of caking = 7.8%; flowability = 18.6 s; sticky point temperature = 47.4°C.