Quality of spray-dried pitaya fruit powder as natural colourant.
In this study natural colourant from whole pitaya fruit was produced by spray drying using two concentrations of maltodextrin 20% and 30% and four different inlet temperatures from 1450C to 1750C and quality of powder in terms of physico-chemical and nutritional properties were investigated. The bes...
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| Main Authors: | , , , , , |
|---|---|
| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/31618/1/31618.pdf http://psasir.upm.edu.my/id/eprint/31618/ |
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