Abstracts
Sugar palm juice powder was obtained by spray drying fresh sugar palm juice. A lab plant spray dryer SD-05 was used for the study. The drying conditions were inlet air temperature 130°C, pump speed 350 Ml/h, outlet air temperature 70°C and maltodextrin addition at 20%. The proximate condition of Arrenga pinnnata juice Powder obtained was analysed for moisture content, ash, protein, fat, fibre and carbohydrate and were 3.8±0.12, 1.6±0.03, 2.7±0.23, 1.1±0.03, 8.0±0.23 and 81.8±0.36 respectively. This study demonstrates that sugar palm juice (Arrenga pinnata) can be preserved as powder and used as a natural beverage.
Keywords : Spray drying; sugar palm juice; beverage powder.
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