Optimization of vacuum drying and determination of functional properties of Kadam (Neolamarckia cadamba) fruit powder

In the present study, the vacuum drying of the Kadam fruit was performed, and the functional properties of the Kadam fruit powder were estimated. The drying conditions were optimized using the Response Surface Methodology for minimum color change and maximum vitamin C retention. The functional properties of the Kadam fruit powder dried at the optimized conditions (bed thickness 3.67 mm, drying temperature 65°C, drying pressure 160 mmHg, and blanching temperature 100°C) were observed as; tapping density 4.23 ml/g, oil retention capacity 5.7 ml/g, water retention capacity 16 ml/g, water‐solubility 0.5%, emulsion activity 0.5%, and emulsion stability 0.85%. The optimum dried fruit powder had vitamin C content (508 mg/100 g), color change (6.32), and effective moisture diffusivity (2.16 × 10−7 m2/min). This study showed that the vacuum drying of the Kadam pulp minimized the thermal degradation of the color and vitamin C. Practical applications Kadam fruit is a good source of minerals and bioactive compounds but is highly under‐utilized due to its taste and lack of awareness in the population. Preparation of fruit powder can add value to under‐utilized Kadam fruit. Kadam fruit powder can be used in many food products as functional ingredients. Also, incorporating Kadam powder in food formulations can increase calcium content and dietary fiber. The vacuum drying method helped minimize the thermal degradation of the color and Vitamin C of the Kadam fruit powder.