The effect of accessory on the spray powder of cantaloupe juice

This study aimed to evaluate the effects of maltodextrin, β-cyclodextrin and arabic gum on the spray drying of cantaloupe juice powder, and find the best formulation of these materials throughorthogonal array design methods. For the sake of improving the powder productivity and decreasing the moisture contents, the optimal amounts of maltodextrin, β-cyclodextrin and arabic gum added to cantaloupe juice were maltodextrin 50%, β-cyclodextrin 5% and arabic gum 1.5%, respectively. In this condition, the powder yield is 44.51%, moisture content is 2.19%.