Research Paper | Food Science | Indonesia | Volume 6 Issue 5, May 2017
Spray Drying of Enzymatic Clarification Red Purple Pitaya (Hylocereus Polyrhizus) Pigment Extract
Ruri A.S, Norziah M. H, Iswandi I, Uthumporn U, Najla Lubis
Abstract: Betacyanin pigments obtained form Hylocereus Polyrhizus can be used as a natural food colourant. Enzyme Rohapect B1L (4 %, v/w) was used to clarify pigment extract prior spray drying. The 10 DE and 25 DE maltodextrin and its mixtures were used as coating agents to give a total soluble solid (TSS) ranging from 20 % - 30 % with drying temperature at 200 C. The quality attributes and the structure of the pigment powders were characterized. The use of mixtures maltodextrin enhanced the stability during storage compared to the 25 DE and 10 DE powders separately.
Keywords: maltodextrin, betacyanin, Hylocereus Polyrhizus, spray drying, Rohapect B1L
Edition: Volume 6 Issue 5, May 2017,
Pages: 1142 - 1149
How to Cite this Article?
Ruri A.S, Norziah M. H, Iswandi I, Uthumporn U, Najla Lubis, "Spray Drying of Enzymatic Clarification Red Purple Pitaya (Hylocereus Polyrhizus) Pigment Extract", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20173356, Volume 6 Issue 5, May 2017, 1142 - 1149
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