Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

被引：135

作者：

Ng Lay Tze ^{[1
]}

Han, Chong Pik ^{[1
]}

Yusof, Yus Aniza ^{[1
]}

Ling, Chin Nyuk ^{[1
]}

Talib, Rosnita A. ^{[1
]}

Taip, Farah Saleena ^{[1
]}

Aziz, Mohammad Gulzarul ^{[2
]}

机构：

[1] Univ Putra Malaysia, Dept Proc & Food Engn, Fac Engn, Upm Serdang 43400, Selangor DE, Malaysia

[2] Bangladesh Agr Univ, Dept Food Technol & Rural Ind, Mymensingh 2202, Bangladesh

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 03期

关键词：

powder property; spray drying; pitaya fruit; natural colorant; maltodextrin; POLYRHIZUS WEBER BRITTON; GLASS-TRANSITION; PURPLE PITAYA; BETACYANINS; ANTIOXIDANT; PIGMENTS;

D O I：

10.1007/s10068-012-0088-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pitaya commonly known as dragon fruit is very popular of its intense color, constituent minerals, vitamins, and antioxidant properties. In this study, physiochemical properties of whole pitaya fruit powder as influenced by 2 different maltodextrin concentrations (20 and 30%) and 4 different inlet temperatures (145, 155, 165, and 175A degrees C) were carried out. As inlet temperature increased moisture content and water activity decreased and this change was apparent at high concentration of maltodextrin. The best spray drying condition in relation to betacyanin content was 155A degrees C inlet temperature and 20% maltodextrin concentration. Concerning the flowability, all factors and their levels resulted in poor flowing powder. From nutritional point of view, pitaya fruit powder was found rich in protein, fat, ash, fiber, and antioxidant. This study indicated that the pitaya fruit powder produced from whole pitaya fruit has potential to use as natural coloring agent and a health supplement.

引用

页码：675 / 682

页数：8

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