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 |