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Spray-Drying Optimization for Red Pitaya Peel (Hylocereus polyrhizus)

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Abstract

Optimization for the spray-drying of pitaya peel (Hylocereus polyrhizus) was carried out using the central composite design (CCD) of the response surface methodology to study the effect of inlet air temperature (155–175 °C), outlet air temperature (75–85 °C), and maltodextrin DE10 concentration (8–22% w/w) on the pitaya peel powder characteristics. Spray-dried pitaya peel powders had high betacyanin retention and low water activity and had desirable color, solubility, and hygroscopicity properties. Significant (p < 0.05) response surface models with high coefficients of determination values (R 2 > 0.85) ranging from 0.896 to 0.979 fitted for the experimental data were obtained. The linear term of maltodextrin concentration was found to be the most significant (p < 0.05) variable influencing the powder characteristics, and the outlet temperature had the least effect. The overall optimum region for the spray-drying of the desirable pitaya peel powder was predicted at a combined parameter of inlet air temperature at 165 °C, outlet air temperature at 80 °C, and maltodextrin DE10 at 15% (w/w).

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Acknowledgments

The research was supported by Research University Grant (RUGS 9102300) of Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

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Correspondence to Jamilah Bakar.

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Bakar, J., Ee, S.C., Muhammad, K. et al. Spray-Drying Optimization for Red Pitaya Peel (Hylocereus polyrhizus). Food Bioprocess Technol 6, 1332–1342 (2013). https://doi.org/10.1007/s11947-012-0842-5

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  • DOI: https://doi.org/10.1007/s11947-012-0842-5

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