www.tjprc.org editor@tjprc.org THE EFFECT OF PROTEIN AND LOW MOLECULAR WEIGHT SURFACTANTS ON SPRAY DRYING OF GUAVA POWDER KAMLESH KUMAR MAURYA 1 , ANIL KUMAR CHAUHAN 2 , MUKESH KUMAR MAURYA 3 & PRADEEP JOLIYA 4 1, 2 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India 3, 4 Department of Agricultural Economics, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India ABSTRACT The effects of proteins and low molecular weight surfactants (LMS) on spray drying of guava powder have been studied. Guava fruit were selected as sugar rich foods and sodium caseinate (NaCas) was selected as a model protein. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween-80) were chosen as surfactants. Both NaCas: Tween-80 and NaCas:SSL was (0.5:0.05) was required. concentration respectively. The surface protein coverage guava powder in sugar–protein systems were very sensitive in the presence of low molecular weight surfactants due to being below the critical micelle concentration of NaCas. By adding protein-LMS good quality of powder obtained without stickness. The spray dried powders produced in this study were extremely stable at room temperature and could be reconstituted after blending with room temperature water. KEYWORDS: Sugar-Rich Guava Fruits, Sodium Caseinate, Low Molecular Weight Surfactants, Sodium Stearoyl Lactylate (SSL), Polysorbate-80 (Tween-80), Surface Protein Coverage Spray Drying Received: Sep 30, 2016, 2016; Accepted: Oct 18, 2016; Published: Oct 24, 2016; Paper Id.: IJASRDEC201619 INTRODUCTION Guava (Psidiumguajava L.) is a native fruit from American tropics. The fruit has about 83 per cent moisture and is an excellent source of pectin but has low energy (66 cal/100 g) and protein content (1%). The fruit is rich in minerals like phosphorous (23-37 mg/100 g), calcium (14-30 mg/100 g), iron (0.6-1.4 mg/100g) as well as vitamins like niacin, pathogenic acid, thiamine, riboflavin, vitamin A and C, Omega-3 and -6 poly unsaturated fatty acids and especially high levels of dietary fiber (Chin and Yong, 1980). Spray-dried powders are economical to produce compared to other processes such as freeze-drying (Knorr, 1998). Spray-drying has many applications, particularly in the food, pharmaceutical and agrochemical industries (Vega et al., 2005).Guava powder with maltodexrine was much hard and short shelf life than guava powder with SSL and Tween -80. So these surfactants are much cheaper and good additive. There are less sticking and corrosion problems in spray drying if the materials do not contact the equipment wall until it is dry (Gupta, 1978). It is a powerful tool for delivering cost effective, high quality products (Masters et al., 1997). Various technological adjuvants, including maltodextrin, modified starch, cyclodextrins, arabic gum and colloidal silicon dioxide, are generally added to extractive solutions before spray Original Article International Journal of Agricultural Science and Research (IJASR) ISSN(P): 2250-0057; ISSN(E): 2321-0087 Vol. 6, Issue 6, Dec 2016, 133-138 © TJPRC Pvt. Ltd