Open AccessModelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder
Author(s) -
Pik Han Chong,
Mohammad Gulzarul Aziz,
Yus Aniza Yusof,
Mohd Nazli Naim,
Nyuk Ling Chin,
Kharidah Muhammad
Publication year - 2013
Publication title -
journal of the institute of engineers, malaysia
Language(s) - English
Resource type - Journals
ISSN - 0126-513X
DOI - 10.54552/v74i2.54
Subject(s) - maltodextrin , spray drying , water activity , amaranth , chemistry , water content , particle size , central composite design , food science , chromatography , materials science , response surface methodology , geotechnical engineering , engineering
Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.