Author/Authors :
Ee, S. C. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Technology, Malaysia , Bakar, J. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia , Kharidah, M. Universiti Putra Malaysia - Faculty of Food Science and Technology - Department of Food Science, Malaysia , Dzulkifly, M. H. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia , Noranizan, A. Universiti Putra Malaysia - Faculty of Food Science and Technology, Halal Products Research Institute - Department of Food Technology, Malaysia
Abstract :
The physico-chemical properties of spray-dried pitaya peel powders kept at accelerated (45 ± 2°C) and room temperature (28 ± 2°C) for 14 weeks and 6 months, respectively were evaluated. Changes in physico-chemical properties of the peel powder were used as indicators of stability, while changes of the betacyanin pigment retention was used to calculate the shelf-life of the powder. Storage temperatures significantly (p 0.05) affected all the studied parameters and Hunter a value had the most significant change. The pigment retention of peel powder was approximately 87% at 45°C and 89% at room temperature storage. Degradation of betacyanin pigment in the powder followed the first order reaction kinetics with the half-life (t1/2) of approximately 76 weeks at 45°C and 38 months at 28°C. The spray-dried pitaya peel powder had a solubility of 87 to 92% and low in powder hygroscopicity. The final Aw of the powder did not exceed 0.6 for both storage temperatures.
Keywords :
Pitaya peel powder , Storage stability , Betacyanin , Kinetic , Half , life
