Vol. 11, Special Issue 10 (2022)

This paper presents the enzymatic liquefaction process for jackfruit optimized with Pectinase. Spray drying process was carried out using different inlet temperatures (160-180 °C) and maltodextrin concentrations (15-25% w/w). Results indicated that the spray dried jackfruit powder produced at Jackfruit powder obtained at 180 °C inlet temperature and 25 per cent maltodextrin (T₉) recorded minimum moisture content, hygroscopicity in the fresh powder and also recorded highest solubility, recovery, carbohydrate and fat content. Desired flow property viz., bulk density, tapped density, HR and CI were recorded in the 160 °C inlet temperature and 15 per cent maltodextrin (T₁) treatment combination.