Calamondin is in the same family as lemon which is an acid citrus fruit. Calamondin has a sour taste with a unique smell. It could be used to substitute for lemon when the price of lemons is expensive. Nowadays, calamondin is a famous plant, and it has been promoted to be
cultivated in Chanthaburi Province. A plentiful yield of calamondin is observed at the harvest period, but the amount is inadequate and expensive. It is possible to keep calamondin in a powder form that can be stored for consumption throughout the year. This research aimed to study the optimal conditions to produce the calamondin powder by spray drying technique. The experiment was done by preparing calamondin juice and mixing it with maltodextrin at 20%. The calamondin juice was dried by spray drying technique with inlet temperatures of 150, 160 and 170 °C with a
feed rate of 20 rpm. The chemical and physical properties of the obtained calamondin powder were determined. After obtaining the optimal inlet temperature, the optimal quantity of maltodextrin level was determined. Three levels of maltodextrin (10, 20 or 30%) mixing with calamondin
powder were tested. The obtained calamondin powder was added to 2 types of food product which were ready-to-drink beverage and seafood sauce. 30 panelists evaluated the sensory quality by using a 9- point hedonic scale on those 2 types of food product.
