Citation
Chong, P. H. and Aziz, Mohammad Gulzarul and Yusof, Yus Aniza and Naim, Mohd Nazli and Chin, Nyuk Ling
Encapsulation by spray drying of crude betacyanins :
physicochemical, morphological and nutritional properties of produced powder.
In: 18th Symposium in the Biennial Series of International Drying Symposium Series (IDS 2012), 3-6 Oct. 2011, Xiamen, China. .
Abstract
Amaranth betacyanin, responsible for red or violet colour was extracted from
Amaranthus gangeticus by using water extraction method and microencapsulated by spray
drying. The physicochemical, morphological and nutritional properties of
microencapsulated betacyanins were assessed as influenced by inlet temperature and
maltodextrin concentration. The process was conducted on a mini spray dryer and
maltodextrin was used as encapsulating agent. Central composite design was used and
thirteen experiments were carried out. The responses were betacyanin retention, moisture
content, water activity, particle densities, shape, colour values and antioxidant activity.
Quadratic effect of both the factors was found positive on betacyanin retention whereas
antioxidant was affected by linear change of maltodextrin. Only the effect maltodextrin
concentration was found significant on colour value. Particle densities and sizes are
slightly affected by the process conditions studied.
Download File
Additional Metadata
Actions (login required)
 |
View Item |
![[img]](http://psasir.upm.edu.my/style/images/fileicons/application_pdf.png)