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Article: Production and properties of spray-dried Amaranthus betacyanin pigments

TitleProduction and properties of spray-dried Amaranthus betacyanin pigments
Authors
KeywordsAmaranthus
Betacyanins
Food colorants
Spray drying
Issue Date2000
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2000, v. 65 n. 7, p. 1248-1252 How to Cite?
AbstractAmaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10 - 25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment containing powder made was superior to commercial red beet powder in physical properties.
Persistent Identifierhttp://hdl.handle.net/10722/68498
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCai, YZen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:08Z-
dc.date.available2010-09-06T06:05:08Z-
dc.date.issued2000en_HK
dc.identifier.citationJournal Of Food Science, 2000, v. 65 n. 7, p. 1248-1252en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68498-
dc.description.abstractAmaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10 - 25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment containing powder made was superior to commercial red beet powder in physical properties.en_HK
dc.languageengen_HK
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.rightsThe definitive version is available at www3.interscience.wiley.com-
dc.subjectAmaranthusen_HK
dc.subjectBetacyaninsen_HK
dc.subjectFood colorantsen_HK
dc.subjectSpray dryingen_HK
dc.titleProduction and properties of spray-dried Amaranthus betacyanin pigmentsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-1147&volume=65&issue=7&spage=1248&epage=1252&date=2000&atitle=Production+and+properties+of+spray-dried+Amaranthus+betacyanin+pigmentsen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/j.1365-2621.2000.tb10273.x-
dc.identifier.scopuseid_2-s2.0-0034473801en_HK
dc.identifier.hkuros60654en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034473801&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume65en_HK
dc.identifier.issue7en_HK
dc.identifier.spage1248en_HK
dc.identifier.epage1252en_HK
dc.identifier.isiWOS:000165881000028-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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