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Physicochemical and Nutritional Properties of Spray-dried Pitaya Fruit Powder as Natural Colorant
Ng Lay Tze,chong pik han,yus aniza yusof,chin nyuk ling,rosnita a . talib,farah saleenataip,mohammad gulzarul aziz 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.3
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 2different maltodextrin concentrations (20 and 30%) and 4different inlet temperatures (145, 155, 165, and 175oC) 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 155oC 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.