Citation
Abstract
The physico-chemical properties of spray-dried pitaya peel powders kept at accelerated (45 ± 2°C) and room temperature (28 ± 2°C) for 14 weeks and 6 months, respectively were evaluated. Changes in physico-chemical properties of the peel powder were used as indicators of stability, while changes of the betacyanin pigment retention was used to calculate the shelf-life of the powder. Storage temperatures significantly (p < 0.05) affected all the studied parameters and Hunter a value had the most significant change. The pigment retention of peel powder was approximately 87% at 45°C and 89% at room temperature storage. Degradation of betacyanin pigment in the powder followed the first order reaction kinetics with the half-life (t1/2) of approximately 76 weeks at 45°C and 38 months at 28°C. The spray-dried pitaya peel powder had a solubility of 87 to 92% and low in powder hygroscopicity. The final Aw of the powder did not exceed 0.6 for both storage temperatures.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/21%20%2801%29%202014/22...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology Halal Products Research Institute |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Betacyanin; Half-life; Kinetic; Pitaya peel powder; Storage stability |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 08 Oct 2015 07:21 |
| Last Modified: | 08 Oct 2015 07:21 |
| URI: | http://psasir.upm.edu.my/id/eprint/40757 |
| Statistic Details: | View Download Statistic |
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