naa a22 4500 510726739 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0842-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0842-5 Spray-Drying Optimization for Red Pitaya Peel ( Hylocereus polyrhizus ) [Elektronische Daten] [Jamilah Bakar, S. Ee, Kharidah Muhammad, Dzulkifly Hashim, Noranizan Adzahan] Optimization for the spray-drying of pitaya peel (Hylocereus polyrhizus) was carried out using the central composite design (CCD) of the response surface methodology to study the effect of inlet air temperature (155-175°C), outlet air temperature (75-85°C), and maltodextrin DE10 concentration (8-22% w/w) on the pitaya peel powder characteristics. Spray-dried pitaya peel powders had high betacyanin retention and low water activity and had desirable color, solubility, and hygroscopicity properties. Significant (p < 0.05) response surface models with high coefficients of determination values (R 2 > 0.85) ranging from 0.896 to 0.979 fitted for the experimental data were obtained. The linear term of maltodextrin concentration was found to be the most significant (p < 0.05) variable influencing the powder characteristics, and the outlet temperature had the least effect. The overall optimum region for the spray-drying of the desirable pitaya peel powder was predicted at a combined parameter of inlet air temperature at 165°C, outlet air temperature at 80°C, and maltodextrin DE10 at 15% (w/w). Springer Science+Business Media, LLC, 2012 Pitaya peel nationallicence Spray-dried nationallicence Optimization nationallicence Powder characteristics nationallicence Bakar Jamilah Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Ee S. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Muhammad Kharidah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Hashim Dzulkifly Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Adzahan Noranizan Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1332-1342 1935-5130 6:5<1332 2013 6 11947 https://doi.org/10.1007/s11947-012-0842-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0842-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bakar Jamilah Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Ee S. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Muhammad Kharidah Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Hashim Dzulkifly Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 700 1- Adzahan Noranizan Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1332-1342 1935-5130 6:5<1332 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer