Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

Cantaloupe is an excellent source of carotenoids, phenolics. flavonoids, carbohydrates, and minerals. Fresh cantaloupe is a seasonal fruit, highly perishable, and has a short shelf life. In the present work, the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 -15%), and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10% AG exhibited the best quality in terms of moisture content, hygroscopicity, hue, water solubility index, and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10% AG at a powder-to-icing ratio of 1:10. and in temperature between 15 and 35 degrees C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134, and showed no significant difference (p < 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b* value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10% AG has the potential to produce cake icing with a natural colorant and high in antioxidants. with no significant effect on the flow behaviour index of the produced cake icing. (C) All Rights Reserved