Encapsulation of rice bran oil in tapioca starch-soya protein isolate complex using spray drying
Microencapsulation of rice bran oil was done using spray drying technique for different oil concentrations (20, 25 and 30%), drying inlet air temperatures (140, 150 and 160 ºC) and a combination of wall material (tapioca starch and soya protein isolate) at different ratios (1:1, 3:1 and 5:1). The t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2016-08-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/60508 |
| Summary: | Microencapsulation of rice bran oil was done using spray drying technique for different oil concentrations (20, 25 and 30%), drying inlet air temperatures (140, 150 and 160 ºC) and a combination of wall material (tapioca starch and soya protein isolate) at different ratios (1:1, 3:1 and 5:1). The total solid content in the mixture used for spray drying was kept constant at 30%. A three-factor, three-level Box-Behnken design was employed for conducting the experiments in order to maximize encapsulation efficiency and gamma oryzanol content, and minimize peroxide value of the encapsulated powder. A polynomial regression model was fitted and the optimum conditions obtained were, 20% oil concentration, 2.6:1 starch-protein ratio (wall material) and 140ºC drying inlet air temperature. At optimum conditions, encapsulation efficiency was found to be 76.97%, total gamma oryzanol content was 12240 ppm and peroxide value was 1.49 meq/kg oil. |
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| ISSN: | 0019-5022 2394-3319 |