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Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

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Abstract

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 2 different maltodextrin concentrations (20 and 30%) and 4 different inlet temperatures (145, 155, 165, and 175°C) 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 155°C 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.

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Authors and Affiliations

  1. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor DE, Malaysia

    Ng Lay Tze, Chong Pik Han, Yus Aniza Yusof, Chin Nyuk Ling, Rosnita A. Talib & Farah Saleena Taip

  2. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, 2202, Bangladesh

    Mohammad Gulzarul Aziz

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  1. Ng Lay Tze
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  2. Chong Pik Han
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  3. Yus Aniza Yusof
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Correspondence to Yus Aniza Yusof.

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Tze, N.L., Han, C.P., Yusof, Y.A. et al. Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Sci Biotechnol 21, 675–682 (2012). https://doi.org/10.1007/s10068-012-0088-z

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  • DOI: https://doi.org/10.1007/s10068-012-0088-z

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