ENCAPSULATION BY SPRAY DRYING OF CRUDE BETACYANINS:PHYSICOCHEMICAL,MORPHOLOGICAL AND NUTRITIONAL PROPERTIES OF PRODUCED POWDER
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 betecyanin 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.
Natural colourant ammaranth pitaya colour stability spray drying modeling
P.H.Chong M.G.Aziz Y.A.Yusof N Mohd Nazli N.L.Chin
Department of Process and Food Engineering,Faculty of Engineering,Universiti Putra Malaysia,43400 UP Department of Process and Food Engineering,Faculty of Engineering,Universiti Putra Malaysia,43400 UP
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-6
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）