We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant.
- Authors
Tze, Ng; Han, Chong; Yusof, Yus; Ling, Chin; Talib, Rosnita; Taip, Farah; Aziz, Mohammad
- Abstract
Pitaya commonly known as dragon fruit is very popular of its intense color, constituent minerals, vitamins, and antioxidant properties. In this study, physiochemical properties of whole pitaya fruit powder as influenced by 2 different maltodextrin concentrations (20 and 30%) and 4 different inlet temperatures (145, 155, 165, and 175°C) were carried out. As inlet temperature increased moisture content and water activity decreased and this change was apparent at high concentration of maltodextrin. The best spray drying condition in relation to betacyanin content was 155°C inlet temperature and 20% maltodextrin concentration. Concerning the flowability, all factors and their levels resulted in poor flowing powder. From nutritional point of view, pitaya fruit powder was found rich in protein, fat, ash, fiber, and antioxidant. This study indicated that the pitaya fruit powder produced from whole pitaya fruit has potential to use as natural coloring agent and a health supplement.
- Publication
Food Science & Biotechnology, 2012, Vol 21, Issue 3, p675
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-012-0088-z