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Spray drying of butterfly pea (clitoria ternatea) petals extract and study of its stability

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Two spray drying parameters, which were maltodextrin concentration and drying airrntemperature, were studied to dry butterfly pea petals extract. The stability of thernspray-dried powders was also studied against the addition of different amount ofrnmaltodextrin before the spray drying process and also in selection of differentrnpackaging types for storing the spray-dried product. The quality of powders wasrndetermined by measuring the total phenol content, monomeric anthocyanin contentrnand antioxidant activity. Increasing maltodextrin concentration resulted in the increasernin quality of product because of the encapsulation effect. However, differences inrndrying air temperature revealed no significant differences in the quality of products.rnDifferent concentration of maltodextrin altered the stability of butterfly pea extractrnduring drying process but not during storage period. Metallized packaging sealed withrnimpulse sealer showed the best protection to butterfly pea extract powder during thernstorage period.

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Availability

B01035

(wh)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

1035

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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