Amaranthus betacyanin extracts were spray-dried using a range of maltodextrins [10 - 25 dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 inlet/outlet air temperatures and 4 feed solid contents. Higher inlet/outlet air temperatures caused greater betacyanin loss during spray drying, and affected slightly the pigment stability during storage. Adding maltodextrins and starches significantly reduced the hygroscopicity of the betacyanin extracts and enhanced storage stability. The 25 DE/10 DE mixed powders provided a longer predicted half-life (63.6 wk) compared to the 25 DE and the 10 DE powders separately. The best dried pigment containing powder made was superior to commercial red beet powder in physical properties.
|Number of pages||5|
|Journal||Journal of Food Science|
|State||Published - 2000|
- Food colorants
- Spray drying