Pitaya powder potential as antioxidant functional ingredient in food products

Chemah Tamby Chik, Sabaianah Bachok, Noradzar Baba, Aminah Abdullah, Wan Aida Wan Mustapha, Noriham Abdullah

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The use of natural pigment with additional benefits were highly appreciated by consumers. Natural active colour of pitaya fruit betalain is stable over a higher range of pH (3–9) and a better substitute for anthocyanin pigment which is easily influenced by pH changes. The objective of this study is to develop a powdered colouring made from pitaya juice. Pitaya juice was spray dried using maltodextrin with 10 dextrose equivalent (DE), 15DE and 20DE as carrier and ascorbic acid as additive to preserve the colour. The dried powder content for antioxidant and polyphenolic was evaluated using Folin-ciocalteau reagent, 2,2-diphenyl-1-picryldrazil (DPPH) and ferric reducing power (FRAP) antioxidant assay. The results showed that maltodextrin at different degree of dextrose equivalent did not show any significant difference (p>0.05) in total phenolic content, DPPH and FRAP assay.Ascorbic acid at 0.1, 0.5 and 1.0% showed that the highest percentage of ascorbic acid content exhibited the higher (p<0.05) total phenolic acid value of 350.4 mg gallic acid equivalent/100 g sample. DPPH and FRAP assay showed similar trend with 46.3% and 9.7 mg catechin equivalent/100 g sample. Pitaya powder with ascorbic acid has potential to be incorporated as functional ingredient into other products being developed.

Original languageEnglish
Title of host publicationCurrent Issues in Hospitality and Tourism Research and Innovations
PublisherCRC Press
Pages243-246
Number of pages4
ISBN (Electronic)9780203075364
ISBN (Print)9780415621335
Publication statusPublished - 1 Jan 2012
Externally publishedYes

Fingerprint

Ascorbic acid
Antioxidants
Powders
Ascorbic Acid
powders
foods
ingredients
ascorbic acid
Dextrose
antioxidants
Food
Assays
maltodextrins
Pigments
juices
Betalains
assays
Color
pigments
Anthocyanins

Keywords

  • Antioxidant
  • Functional ingredient
  • Pitaya
  • Powder

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Chik, C. T., Bachok, S., Baba, N., Abdullah, A., Wan Mustapha, W. A., & Abdullah, N. (2012). Pitaya powder potential as antioxidant functional ingredient in food products. In Current Issues in Hospitality and Tourism Research and Innovations (pp. 243-246). CRC Press.

Pitaya powder potential as antioxidant functional ingredient in food products. / Chik, Chemah Tamby; Bachok, Sabaianah; Baba, Noradzar; Abdullah, Aminah; Wan Mustapha, Wan Aida; Abdullah, Noriham.

Current Issues in Hospitality and Tourism Research and Innovations. CRC Press, 2012. p. 243-246.

Research output: Chapter in Book/Report/Conference proceedingChapter

Chik, CT, Bachok, S, Baba, N, Abdullah, A, Wan Mustapha, WA & Abdullah, N 2012, Pitaya powder potential as antioxidant functional ingredient in food products. in Current Issues in Hospitality and Tourism Research and Innovations. CRC Press, pp. 243-246.
Chik CT, Bachok S, Baba N, Abdullah A, Wan Mustapha WA, Abdullah N. Pitaya powder potential as antioxidant functional ingredient in food products. In Current Issues in Hospitality and Tourism Research and Innovations. CRC Press. 2012. p. 243-246
Chik, Chemah Tamby ; Bachok, Sabaianah ; Baba, Noradzar ; Abdullah, Aminah ; Wan Mustapha, Wan Aida ; Abdullah, Noriham. / Pitaya powder potential as antioxidant functional ingredient in food products. Current Issues in Hospitality and Tourism Research and Innovations. CRC Press, 2012. pp. 243-246
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