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Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage


Ee, Shu Chee and Bakar, Jamilah and Syed Muhammad, Sharifah Kharidah and Mat Hashim, Dzulkifly and Mohd Adzahan, Noranizan (2014) Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage. International Food Research Journal, 21 (1). pp. 155-160. ISSN 1985-4668; ESSN: 2231-7546


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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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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