Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63274/1/Stability%20of%20betanin%20in%20pitaya%20powder%20and%20confection%20as%20affected%20by%20resistant%20maltodextrin.pdf |
| _version_ | 1825932576543473664 |
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| author | Shaaruddin, Safura Mohd Ghazali, Hasanah Mirhosseini, Seyed Hamed Muhammad, Kharidah |
| author_facet | Shaaruddin, Safura Mohd Ghazali, Hasanah Mirhosseini, Seyed Hamed Muhammad, Kharidah |
| author_sort | Shaaruddin, Safura |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T09:44:09Z |
| format | Article |
| id | upm.eprints-63274 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:44:09Z |
| publishDate | 2017 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-632742018-09-26T02:04:09Z http://psasir.upm.edu.my/id/eprint/63274/ Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin Shaaruddin, Safura Mohd Ghazali, Hasanah Mirhosseini, Seyed Hamed Muhammad, Kharidah 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. Elsevier 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/63274/1/Stability%20of%20betanin%20in%20pitaya%20powder%20and%20confection%20as%20affected%20by%20resistant%20maltodextrin.pdf 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 10.1016/j.lwt.2017.05.031 |
| spellingShingle | Shaaruddin, Safura Mohd Ghazali, Hasanah Mirhosseini, Seyed Hamed Muhammad, Kharidah Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title | Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title_full | Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title_fullStr | Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title_full_unstemmed | Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title_short | Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| title_sort | stability of betanin in pitaya powder and confection as affected by resistant maltodextrin |
| url | http://psasir.upm.edu.my/id/eprint/63274/1/Stability%20of%20betanin%20in%20pitaya%20powder%20and%20confection%20as%20affected%20by%20resistant%20maltodextrin.pdf |
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