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


Citation

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 (3). pp. 1213-1218. ISSN 1985-4668; ESSN: 2231-7546

Abstract / Synopsis

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 16:45
Last Modified: 08 Oct 2015 16:45
URI: http://psasir.upm.edu.my/id/eprint/40784
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