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1860796881086447616
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| building |
INTELEK Repository
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| collection |
Online Access
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| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2013-11-06 11:01:49
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| format |
Restricted Document
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| id |
10538
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UniSZA
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| internalnotes |
Amin, H. 2009. Development of dragon fruit (Hylocereus polyrhizus) powder as natural colorant. Master Thesis, Universiti Putra Malaysia. Bates, R.P., Morris, J.R. and Crandall, P.G. 2001. Principles and practices of small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146. Yousefi, S., Emam-Djomeh, Z. and Mousavi, S.M. 2010. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J. Food Sci. and Technol. 48(6):677-684. Hoa, T.T., Clark, C.J., Waddell, B.C. and Woolf, A.B. 2006. Postharvest quality of dragon fruit (Hylocereus undatus) following disinfecting hot air treatments. Postharvest Biol. Technol. 41:62-69. Mizrahi, Y., Nerd, A. and Nobel, P.S. 1997. Cacti as crops. Hort. Rev. 18:291-320. Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Sci. and Emerging Technol. 6:420-428. Murugesan, R. and Orsat, V. 2011. Spray drying of elderberry (Sambucus nigra L.) juice to maintain its phenolic content. Drying Technol. 29:1729-1740. Roberforid, M.B. 1996. Functional effects of food components and the gastrointestinal system: chicory fructooligosaccharides. Nutr. Rev. 54:S38-S42. Tonon, R.V., Brabet, C. and Hubinger, M.D. 2008. Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng. 88(3):411-418. Righetto, A.M. and Netto, F.M. 2005. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. Intl. J. of Food Properties 8(2):337-346. Bhandari, B.R., Datta, N. and Howes, T. 1997. Problems associated with spray drying of sugar rich foods. Drying Technology 15(2):671-684. Wichienchot, S., Jatupornpipat, M. and Rastall, R.A. 2009. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem. 120(3):850-857. Le Belleca, F., Vaillant, F. and Embert, E. 2006. Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future. Fruits 61:237-250. Obón, J.M., Castellar, M.R., Alacid, M. and Fernández-López, J.A. 2009. Production of red-purple food colorant from Opuntia stricta fruit by spray drying and its application in food model system. J. Food Eng. 90:471-479. Quek, S.Y., Chok, N.K. and Swedlund, P. 2007. The physicochemical properties of spray dried watermelon powders. Chem. Eng. Processing 46:386-392. Kha, T.C., Nguyen, M.H. and Roach, P.D. 2010. Effect of spray drying conditions on the physicochemical and antioxidant properties of Gac (Momordica cochinensis) fruit aril powder. J. Food Eng. 98:385-392. Cai, Y.Z. and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci. 65:1248-125. Yeo, S.K. and Leong, M.T. 2010. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. J. Sci. Food Agri. 90:267-275.
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4573-01-FH02-FBIM-16-06635.pdf
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| person |
StevenFR
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| recordtype |
oai_dc
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| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10538
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| spelling |
10538 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10538 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 8 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in StevenFR 2013-11-06 11:01:49 4573-01-FH02-FBIM-16-06635.pdf UniSZA Private Access Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice Acta Horticulturae A study was conducted to produce white dragon fruit (WDF) powder by optimizing the spray drying conditions using maltodextrin DE 10 (MD) as a carrier. The process was performed using a pilot plant spray drier by manipulating its inlet temperature (150-170°C), outlet temperature (75-85°C) and MD concentration (15- 30%) as the independent variables while process yield, moisture content, water activity, hygroscopicity and bulk density were analysed as responses. The optimum conditions were obtained at an inlet temperature of 150°C, outlet temperature of 75°C and 18% of MD concentration. MD concentration had the most significant (p<0.05) effect on the powder properties. The WDF powder produced under optimum conditions was further investigated for its ability to support the growth of Bifidobacterium longum BB536 and Lactobacilus casei Shirota, and suppress the growth of Salmonella choleraesuis ATCC14028. Anaerobic growth of the bacteria at 37°C was determined every 6 h for 24 h in four MRS media containing glucose, MD, fructooligosaccharides (FOS) or WDF powder as the substrate. The results indicated that all the substrates significantly (p<0.05) increased the growth of the probiotic bacteria; B. longum BB536 and L. casei Shirota and WDF powder gave the highest bacterial count. The number of the pathogenic bacteria, S. choleraesuis ATCC 14028 did not differ significantly (p>0.05) from its initial count in media containing FOS and WDF powder while glucose and MD significantly (p<0.05) increased its numbers. These results indicated that WDF powder enhanced the growth of probiotic bacteria more than FOS and inhibited the growth of pathogen and as such can be considered as a functional food ingredient for the functional food industry. 1012 1 1451-1457 Amin, H. 2009. Development of dragon fruit (Hylocereus polyrhizus) powder as natural colorant. Master Thesis, Universiti Putra Malaysia. Bates, R.P., Morris, J.R. and Crandall, P.G. 2001. Principles and practices of small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146. Yousefi, S., Emam-Djomeh, Z. and Mousavi, S.M. 2010. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J. Food Sci. and Technol. 48(6):677-684. Hoa, T.T., Clark, C.J., Waddell, B.C. and Woolf, A.B. 2006. Postharvest quality of dragon fruit (Hylocereus undatus) following disinfecting hot air treatments. Postharvest Biol. Technol. 41:62-69. Mizrahi, Y., Nerd, A. and Nobel, P.S. 1997. Cacti as crops. Hort. Rev. 18:291-320. Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal, J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Sci. and Emerging Technol. 6:420-428. Murugesan, R. and Orsat, V. 2011. Spray drying of elderberry (Sambucus nigra L.) juice to maintain its phenolic content. Drying Technol. 29:1729-1740. Roberforid, M.B. 1996. Functional effects of food components and the gastrointestinal system: chicory fructooligosaccharides. Nutr. Rev. 54:S38-S42. Tonon, R.V., Brabet, C. and Hubinger, M.D. 2008. Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng. 88(3):411-418. Righetto, A.M. and Netto, F.M. 2005. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. Intl. J. of Food Properties 8(2):337-346. Bhandari, B.R., Datta, N. and Howes, T. 1997. Problems associated with spray drying of sugar rich foods. Drying Technology 15(2):671-684. Wichienchot, S., Jatupornpipat, M. and Rastall, R.A. 2009. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem. 120(3):850-857. Le Belleca, F., Vaillant, F. and Embert, E. 2006. Pitahaya (Hylocereus spp.): a new fruit crop, a market with a future. Fruits 61:237-250. Obón, J.M., Castellar, M.R., Alacid, M. and Fernández-López, J.A. 2009. Production of red-purple food colorant from Opuntia stricta fruit by spray drying and its application in food model system. J. Food Eng. 90:471-479. Quek, S.Y., Chok, N.K. and Swedlund, P. 2007. The physicochemical properties of spray dried watermelon powders. Chem. Eng. Processing 46:386-392. Kha, T.C., Nguyen, M.H. and Roach, P.D. 2010. Effect of spray drying conditions on the physicochemical and antioxidant properties of Gac (Momordica cochinensis) fruit aril powder. J. Food Eng. 98:385-392. Cai, Y.Z. and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci. 65:1248-125. Yeo, S.K. and Leong, M.T. 2010. Effect of prebiotics on viability and growth characteristics of probiotics in soymilk. J. Sci. Food Agri. 90:267-275.
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| spellingShingle |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
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| summary |
A study was conducted to produce white dragon fruit (WDF) powder by optimizing the spray drying conditions using maltodextrin DE 10 (MD) as a carrier. The process was performed using a pilot plant spray drier by manipulating its inlet temperature (150-170°C), outlet temperature (75-85°C) and MD concentration (15- 30%) as the independent variables while process yield, moisture content, water activity, hygroscopicity and bulk density were analysed as responses. The optimum conditions were obtained at an inlet temperature of 150°C, outlet temperature of 75°C and 18% of MD concentration. MD concentration had the most significant (p<0.05) effect on the powder properties. The WDF powder produced under optimum conditions was further investigated for its ability to support the growth of Bifidobacterium longum BB536 and Lactobacilus casei Shirota, and suppress the growth of Salmonella choleraesuis ATCC14028. Anaerobic growth of the bacteria at 37°C was determined every 6 h for 24 h in four MRS media containing glucose, MD, fructooligosaccharides (FOS) or WDF powder as the substrate. The results indicated that all the substrates significantly (p<0.05) increased the growth of the probiotic bacteria; B. longum BB536 and L. casei Shirota and WDF powder gave the highest bacterial count. The number of the pathogenic bacteria, S. choleraesuis ATCC 14028 did not differ significantly (p>0.05) from its initial count in media containing FOS and WDF powder while glucose and MD significantly (p<0.05) increased its numbers. These results indicated that WDF powder enhanced the growth of probiotic bacteria more than FOS and inhibited the growth of pathogen and as such can be considered as a functional food ingredient for the functional food industry.
|
| title |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
|
| title_full |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
|
| title_fullStr |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
|
| title_full_unstemmed |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
|
| title_short |
Functional Properties of Spray-Dried White Dragon Fruit (Hylocereus undatus) Juice
|
| title_sort |
functional properties of spray-dried white dragon fruit (hylocereus undatus) juice
|