Abstract:
Garcinia indica is popularly known as kokum in Maharashtra or Indian
butter tree belongs to family Guttiferae. Kokum fruit possess useful antioxidant,
chelating, anti cancer, anti inflammatory, anti bacterial, anti fungal, cardio protective
and anti ulcer activities. As kokum is a highly underutilized fruit, it can be preserved
by making it as a powdered product to use it during off-season.
A study was conducted on microencapsulation of kokum (Garcinia indica)
juice by spray drying technique using maltodextrin as the wall material. The kokum
juice was spray dried at inlet air temperatures of 190 and 2000C with maltodextrin at
a concentration of 20, 25 and 30%. The kokum powder was analyzed for physical
properties viz; wettability, bulk density, pH, titrable acidity, TSS, a w and particle size
using standard procedures. The RTS prepared from powder were assessed for their
sensory attributes and overall acceptability. The variations in physico-chemical
properties were also analyzed during storage period. Based on the physico- chemical
characteristics and sensory analysis, a maltodextrin concentration of 25% was
standardized for the production of microencapsulated kokum juice by spray drying.
At 2000C inlet temperature, 94oC outlet temperatures, feed pump rpm of 5, main blower
speed 1700 rpm, good quality powder was obtained. The physico-chemical
characteristics of the optimized kokum juice powder were: moisture content (4.5%),
wettability (26 s), bulk density (0.36 g/ml), pH (2.5), titrable acidity (3.4%), TSS
(190Brix), and water activity (0.4). The SEM micrographs showed a uniform powder
with an average particle size of 10 μm. The study suggests that reconstituted kokum
juice with cardamom flavour can be taken as a ready to drink beverage. The samples
with higher concentrations of maltodextrin were low hygroscopic and was more
stable on storage with a shelf life of two months. Microbial load of standardized
sample was found to be 1X10 2 CFU/ml which is very small. Hence, the kokum
powder is safe and fit for human consumption.
