The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder

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aut.relation.endpage131
aut.relation.issue12en_NZ
aut.relation.journalActa Scientific Nutritional Healthen_NZ
aut.relation.startpage121
aut.relation.volume3en_NZ
aut.researcherKam, Rothman
dc.contributor.authorAl Mubarak, Aen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorKam, Ren_NZ
dc.contributor.authorChan, Hen_NZ
dc.date.accessioned2022-01-18T23:59:04Z
dc.date.available2022-01-18T23:59:04Z
dc.description.abstractThis research investigates the effect of spray drying conditions on the chemical and physical characteristics of tamarillo powders encapsulated with either maltodextrin (MD), gum arabic (GA), or a combination of both carriers. Tamarillo puree was spray dried at different inlet temperatures from 100°C to 140°C. The highest yield was at 50.60% obtained at an inlet temperature of 120°C. Colour, water activity and solubility of tamarillo powder were significantly affected by drying inlet temperature and carriers used. The scanning electron micrograph allowed to differentiate control sample, which was highly agglomerated with cracks from powders containing carriers that were spherical, smooth and with low agglomeration. The FRAP assay showed the antioxidant activity of MD-containing sample to be 49.69 mg Trolox/g sample, which was significantly higher than those with other carriers. CUPRAC assay further showed the mixture of GA and MD (2:1) containing sample to be 44.82 mg Trolox/g sample, which yielded significantly higher antioxidant activity compared to other samples.
dc.identifier.citationActa Scientific Nutritional Health 3.12 (2019): 121-131.
dc.identifier.doi10.31080/asnh.2019.03.0545en_NZ
dc.identifier.issn2582-1423en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14836
dc.publisherActa Scientific Publications Pvt. Ltd.en_NZ
dc.rights© All rights are reserved by Nazimah Hamid., et al. Open Access by Acta Scientific is licensed under a Creative Commons Attribution 4.0 International License
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo Powder; Drying Temperature; Gum Arabic; Maltodextrin; Antioxidant Activity and Total Polyphenol Content
dc.titleThe Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powderen_NZ
dc.typeJournal Article
pubs.elements-id447714
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
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