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

机译：喷雾干燥的火龙果果粉作为天然色素的理化和营养特性

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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 175°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 155°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.
机译：火龙果通常被称为火龙果，由于其强烈的颜色，构成矿物质，维生素和抗氧化特性而非常受欢迎。在这项研究中，整个火龙果果粉的理化特性受到2种不同麦芽糊精浓度（20％和30％）和4种不同入口温度（145、155、165和175°C）的影响。随着入口温度的升高，水分含量和水分活度降低，并且这种变化在高浓度麦芽糊精中是明显的。相对于花青素含量而言，最佳的喷雾干燥条件是入口温度为155°C，麦芽糊精浓度为20％。关于流动性，所有因素及其水平导致流动性差的粉末。从营养的角度来看，发现火龙果果粉富含蛋白质，脂肪，灰分，纤维和抗氧化剂。这项研究表明，由整个火龙果制成的火龙果粉有潜力用作天然着色剂和健康补品。

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  • 来源
    《Food Science and Biotechnology》 |2012年第3期|p.675-682|共8页
  • 作者

    Ng Lay Tze; Chong Pik Han; Yus Aniza Yusof; Chin Nyuk Ling; Rosnita A. Talib; Farah Saleena Taip; Mohammad Gulzarul Aziz;

  • 作者单位

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia;

    Department of Food Technology and Rural Industries, Bangladesh Agricultura;

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  • 正文语种 eng
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  • 关键词

    powder property; spray drying; pitaya fruit; natural colorant; maltodextrin;

    机译：粉末性质;喷雾干燥;火龙果;天然色素;麦芽糊精;

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