Quality of spray-dried pitaya fruit powder as natural colourant.

Citation

Ng, L. T. and Han, C. P. and Yusof, Yus Aniza and Chin, Nyuk Ling and A. Talib, Rosnita and Aziz, Mohammad Gulzarul (2012) Quality of spray-dried pitaya fruit powder as natural colourant. In: 2nd International Symposium on Proceesing & Drying of Foods, Vegetables and Fruits (ISPDFVF 2012), 18-19 June 2012, University of Nottingham, Malaysia Campus,Semenyih, Malaysia.. (pp. 1-5).

Abstract

In this study natural colourant from whole pitaya fruit was produced by spray drying using two concentrations of maltodextrin 20% and 30% and four different inlet temperatures from 1450C to 1750C and quality of powder in terms of physico-chemical and nutritional properties were investigated. The best spray drying condition in relation to betacyanin content was 1550C inlet temperature and 20% maltodextrin concentration. From the flowability analyses, the powders showed poor flowing characteristics. In terms of nutritional qualities, pitaya fruit powder was found rich in protein, fat, ash, fiber and antioxidant. This findings show that the pitaya fruit powder produced from whole pitaya fruit has potential to be used as natural colouring agent and a health supplement.

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Faculty of Engineering
Notes:	Full text are available at Special Collection Division Office.
Keywords:	Powder properties; Spray drying; Pitaya fruit; Natural colourant; Quality
Depositing User:	Erni Suraya Abdul Aziz
Date Deposited:	07 Jul 2014 06:39
Last Modified:	07 Jul 2014 06:39
URI:	http://psasir.upm.edu.my/id/eprint/31618
Statistic Details:	View Download Statistic

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