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Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin


Citation

Shaaruddin, Safura and Mohd Ghazali, Hasanah and Mirhosseini, Seyed Hamed and Muhammad, Kharidah (2017) Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin. LWT - Food Science and Technology, 84. 129 - 134. ISSN 0023-6438

Abstract

Physicochemical properties and stability of betanin in pitaya juice spray dried with maltodextrin (MDp) and resistant maltodextrin (RMDp), and its stability after incorporation into sugar confection were assessed. MDp exhibited more favorable powder properties with higher betanin retention, compared to RMDp. Morphology of MDp exhibited well defined spheres as compared to RMDp which displayed agglomerated particles. Storage for 3 months at 4 °C, 25 °C and 40 °C exhibited higher betanin degradation in RMDp at all temperatures with corresponding lower half-lives compared to MDp. Exposure of powder to light increased degradation of betanin in RMDp more so than in MDp. In sugar confection, RMDp exhibited higher betanin retention post processing at 78.13% compared to MDp at 69.06%. However, after storage for 3 months at 25 °C and 40 °C, stability of betanin in candies incorporated with RMDp reduced below that of candies incorporated with MDp, signifying higher stability in the latter.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.lwt.2017.05.031
Publisher: Elsevier
Keywords: Spray dry; Encapsulation; Powder properties; Degradation kinetics; Betanin
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 26 Sep 2018 02:04
Last Modified: 26 Sep 2018 02:04
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.lwt.2017.05.031
URI: http://psasir.upm.edu.my/id/eprint/63274
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