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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...

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Main Authors: Shaaruddin, Safura, Mohd Ghazali, Hasanah, Mirhosseini, Seyed Hamed, Muhammad, Kharidah
Format: Article
Language:English
Published: Elsevier 2017
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
http://psasir.upm.edu.my/id/eprint/63274/
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spelling my.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
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
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.
format Article
author Shaaruddin, Safura
Mohd Ghazali, Hasanah
Mirhosseini, Seyed Hamed
Muhammad, Kharidah
spellingShingle Shaaruddin, Safura
Mohd Ghazali, Hasanah
Mirhosseini, Seyed Hamed
Muhammad, Kharidah
Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
author_facet Shaaruddin, Safura
Mohd Ghazali, Hasanah
Mirhosseini, Seyed Hamed
Muhammad, Kharidah
author_sort Shaaruddin, Safura
title 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_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_sort stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
publisher Elsevier
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/63274/1/Stability%20of%20betanin%20in%20pitaya%20powder%20and%20confection%20as%20affected%20by%20resistant%20maltodextrin.pdf
http://psasir.upm.edu.my/id/eprint/63274/
_version_ 1643837763019079680
score 13.211869

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