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- Title
Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing.
- Authors
Tan, S. L.; Sulaiman, R.; Rukayadi, Y.; Ramli, N. S.
- Abstract
Cantaloupe is an excellent source of carotenoids, phenolics, flavonoids, carbohydrates, and minerals. Fresh cantaloupe is a seasonal fruit, highly perishable, and has a short shelf life. In the present work, the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 - 15%), and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10% AG exhibited the best quality in terms of moisture content, hygroscopicity, hue, water solubility index, and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10% AG at a powder-to-icing ratio of 1:10, and in temperature between 15 and 35°C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134, and showed no significant difference (p < 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b* value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10% AG has the potential to produce cake icing with a natural colorant and high in antioxidants, with no significant effect on the flow behaviour index of the produced cake icing.
- Subjects
ICINGS (Confectionery); CAKE; MUSKMELON; MALTODEXTRIN; POWDERS; SHEAR flow; GUM arabic; CAROTENOIDS
- Publication
International Food Research Journal, 2022, Vol 29, Issue 2, p385
- ISSN
1985-4668
- Publication type
Article