![]() License ( )Ī pragmatic shift has been observed in the preference of consumers from highly processed ready to eat foods to natural or minimal processed foods due to impact of nutrition on overall health of humans. © 2022 Codon Publications This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0). ![]() ![]() Received: 27 December 2021 Accepted: 2 March 2022 Published: 22 April 2022 * Corresponding Author: Tahiya Qadri, Division of Food Science and Technology, SKUAST-K, Shalimar, Jammu and Kashmir, India. Key words: apple concentrate, thermal conductivity, flow behaviour, FTIR, GC-MS, shear thinning The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. ![]() Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and a w (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78 oBrix). AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. Although apples are mostly processed into single-strength juice and concentrate in J&K, there is a need to introduce new apple-based products. A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. ![]()
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