Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin

Ananingsih, Victoria Kristina and Pratiwi, Alberta Rika and MARGONO, MARGONO (2014) Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin. Microencapsulation of Freeze Dried Red Beet Extract with Maltodextrin, 1 (5). pp. 1-4. ISSN 052/K6/KL/SP/ PENELITIAN/2014

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Abstract

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%. Keywords: freeze drying, reet beet, maltodextrin

Item Type:	Article
Subjects:	000 Computer Science, Information and General Works > 050 News media, journalism, publishing
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Ms Rika Pratiwi
Date Deposited:	07 Aug 2018 09:06
Last Modified:	06 Feb 2019 04:47
URI:	http://repository.unika.ac.id/id/eprint/16736

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