Quality of spray-dried pitaya fruit powder as natural colourant.

• Main Authors: Ng, L. T., Han, C. P., Yusof, Yus Aniza, Chin, Nyuk Ling, A. Talib, Rosnita, Aziz, Mohammad Gulzarul
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/31618/1/31618.pdf; http://psasir.upm.edu.my/id/eprint/31618/

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...