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@article{181720,
        author = {Kunal Dhumal},
        title = {"Development of Spray Dried Powder Using Mandarin, Fig, and Grape Pomace"},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {1},
        pages = {6108-6118},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=181720},
        abstract = {Creation of fruit-based powders presents a novel way to improve the nutritional value of beverages and value agricultural byproducts. The goal of this study is to use spray drying technology to create a powder with grape pomace, fig juice, and mandarin juice as the main constituents. The main purpose was to assess the final powder's physicochemical and functional characteristics and optimize the spray drying parameters especially the inlet temperature and maltodextrin concentration. The study focuses on using fruit juices and byproducts to reduce food waste and encourage sustainability. When developing a new powder made from a combination of fig juice (source of natural sweetness and dietary fibers), grape pomace (a by-product of winemaking which is a source of polyphenols and other bioactive compounds), and mandarin juice (high in vitamin C and antioxidants), several components are wet combined with drying agents such as maltodextrin to load into a spray dryer and formulate for powder stability. An anticaking agent (E-551) is used to calibrate certain processing parameters that affect the finished product such as the feed flow rate, input output temperatures, and different maltodextrin concentrations (7%, 9%, 11%) to produce an effective powder and reduce or avoid processing problems from clumping or burning. This novel approach demonstrates the potential for converted nutrient-dense fruit by-product into shelf-stable value-added powders. The final powder can be used not only with versatility such as flavored milk but as a premix ingredient in smoothies and other beverages. Future research and practical applications in waste valorization and functional food creation are based on the findings of this study.},
        keywords = {Spray drying, mandarin juice, fig juice, grape pomace, maltodextrin, anticaking agent (E-551)},
        month = {July},
        }