Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin

Ananingsih, Victoria Kristina and Pratiwi, Alberta Rika and Margono, Margono Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin. Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin. pp. 1-4.

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Red beet (Beta vulgaris) extract can be freeze dried to make a natural food colorant powder. Red beet contains betalain that has a role as food colorant. It can also act as food additive to enhance the antioxidant property of product. Microencapsulation is commonly applied to maintain the qualities of dried powder. This research was aimed to produce instant red beet powder by freeze drying with maltodextrin as filling agent and microencapsulated agent. Maltodextrin was added at the concentration of 20%, 40% and 60 % in the red beet extract. Addition of 20% maltodextrin produced the highest qualities of natural colouring red beet powder with the antioxidant activity (32.29  10.57 %), lightness (43.161  2.197), a* value (19.654  0.963) and wet ability (22.63  0.33 second). While three different levels of pH (4, 5, and 6) were applied in the mixture of red beet extract. It was shown that pH 4 could maintain the qualities of red beet powder in term of its health promoting properties. It resulted in the highest scavenging activity which was 94.47  0.76%.

Item Type: Article
Uncontrolled Keywords: freeze drying, reet beet, maltodextrin
Subjects: 500 Science
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 17 Mar 2019 05:55
Last Modified: 17 Mar 2019 05:55
URI: http://repository.unika.ac.id/id/eprint/18163

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