Evaluation of Physicochemical Properties of Spray Dried Bael Fruit Powder During Storage

This study investigates the effects of accelerated storage conditions of spray dried bael fruit powder. The spray dried powder (particle diameter of 51.03 μm) was sealed in aluminum laminated polyethylene bag and storage for further analysis. Storage parameters included accelerated storage temperatures (35°C and 45°C), and storage times (0, 2, 4, 6, and 8 weeks). The results showed that accelerated storage temperatures and extended storage times affected the physicochemical and antioxidant properties of the spray dried powder. Water activity (aw), moisture content, and bulk and tapped density of the spray dried powder were significantly (p<0.05) increased. However, the final aw of the spray dried powder did not exceed 0.6 indicating that the powder was shelf-stable. The antioxidant activity of the spray dried powder stored at 35°C and 45°C was significantly (p<0.05) reduced after the 2 week of storage. Color was not affected by accelerated