alexa Functional Properties, Color and Betalain Content in Beetroot- Orange Juice Powder Obtained by Spray Drying
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
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Research Article

Functional Properties, Color and Betalain Content in Beetroot- Orange Juice Powder Obtained by Spray Drying

Ochoa-Martinez LA*, Garza-Juarez SE, Rocha-Guzman NE, Morales-Castro J, Gonzalez-Herrera SM

Instituto Tecnologico de Durango, Departamento de Ingenierias Quimica y Bioquimica, Blvd. Felipe Pescador 1830 Ote. 34080 Durango, Dgo., Mexico

*Corresponding Author:
Ochoa-Martínez LA
Instituto Tecnologico de Durango, Departamento de Ingenierias Quimica y Bioquimica, Blvd. Felipe Pescador 1830 Ote. 34080 Durango, Dgo., Mexico
E-mail: [email protected]

Received date: 11 May 2015 Accepted date: 18 May 2015 Published date: 26 May 2015

 

Abstract

Betalains are water-soluble pigments mainly found in red beetroots. Stability of betalains in processed and storaged products is generally affected by numerous factors such as the matrix constituent, chelating agents, water activity, pH, temperature, oxygen and light. This research paper reports the functional properties, color, and betalain content in beet root-orange juice powder produced by spray drying. A mixture of beet root juice and orange juice (60/40) was spray dried using 3, 5 and 7% (w.b.) of maltodextrin DE 10, three different inlet air temperatures of 130°C, 140ºC and 150°C and two feed flow rates (8 and 10 mL/min). The powders obtained were analysed for moisture content, bulk density, hygroscopicity, wettability, solubility, color and total pigments. It was found that processing juice at 140ºC with feed flow rate of 8 mL/min and 5% of maltodextrin gave the best functional properties and the conservation of betalains was high.

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