Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

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Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

Physicochemical properties and stability of betanin in pitaya juice spray dried with maltodextrin (MDp) and resistant maltodextrin (RMDp), and its stability after incorporation into sugar confection were assessed. MDp exhibited more favorable powder properties with higher betanin retention, compared...

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Bibliographic Details
Main Authors:	Shaaruddin, Safura, Mohd Ghazali, Hasanah, Mirhosseini, Seyed Hamed, Muhammad, Kharidah
Format:	Article
Language:	English
Published:	Elsevier 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/63274/ http://psasir.upm.edu.my/id/eprint/63274/1/Stability%20of%20betanin%20in%20pitaya%20powder%20and%20confection%20as%20affected%20by%20resistant%20maltodextrin.pdf

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