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Effect of dextrose equivalency of maltodextrin together with Arabic gum on properties of encapsulated beetroot juice

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Abstract

Maltodextrin (MD) with a dextrose equivalency of 10 and 20 (10DE and 20DE) and Arabic gum (AG) were used as encapsulating materials for beetroot juice by spray drying. The produced encapsulates were evaluated in terms of encapsulation yield, moisture content, hygroscopicity, bulk density, color parameters (L*, a*, b* and TCD), radical scavenging activity (RSA), total phenolic content (TPC) and betalain content. The binary blend of encapsulating material significantly (P < 0.05) affected the studied responses. The highest bulk density (0.549 g/mL) was observed in encapsulates based on MD (20DE) as the encapsulating material. A highest encapsulating yield of 73.27 % and a redness (a*-value) of 39.03 was referred to the formulation of MD (DE10) and AG. Formulation with MD (20DE) and MD (DE20) + AG kept better retention of functional assets (RSA and TPC) in microencapsulates produced. The increase in the value of betalain content (208.06 mg/100 g dm) was well correlated with redness (a*-value). The studied responses ties of all encapsulate produced with formulation MD (DE10) + AG was found to be satisfactory with an exception for their lower bulk density.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India

    Bindu Bazaria & Pradyuman Kumar

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  1. Bindu Bazaria
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  2. Pradyuman Kumar
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Correspondence to Bindu Bazaria.

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Bazaria, B., Kumar, P. Effect of dextrose equivalency of maltodextrin together with Arabic gum on properties of encapsulated beetroot juice. Food Measure 11, 156–163 (2017). https://doi.org/10.1007/s11694-016-9382-4

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  • DOI: https://doi.org/10.1007/s11694-016-9382-4

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