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

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

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...

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Bibliographic Details
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/ http://psasir.upm.edu.my/id/eprint/31618/1/31618.pdf

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