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Encapsulation by spray drying of crude betacyanins : physicochemical, morphological and nutritional properties of produced powder


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 / Synopsis

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.


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Additional Metadata

Item Type: Conference or Workshop Item (Paper)
Divisions: Faculty of Engineering
Keywords: Natural colourant; Ammaranth; Pitaya; Colour stability; Spray drying modeling
Depositing User: Samsida Samsudin
Date Deposited: 08 Nov 2013 12:26
Last Modified: 06 Jan 2015 08:49
URI: http://psasir.upm.edu.my/id/eprint/26718
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