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Research Article Open Access
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.
Spray drying, Beetroot, Betalains, Stability, Juices., Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming