Impact of maltodextrin and temperature on spray dried mixed flesh-peel matrix of red dragon fruit (Hylocereus polyrhizus) powder

Abstract

Red flesh dragon fruit (Hylocereus polyrhizus) has been considered as rich source of essential nutrients for health. The objective of this research was to investigate the ability of producing fruit powder from the pulp underwith the utilization of the peel of red flesh dragon fruit by spray drying technique. Maltodextrin concentration and inlet air temperature were the experimental factors investigated the effects on the physicochemical properties of the powder. Results showed that the concentration of maltodextrin (10 - 20%) and the inlet spray drying temperature (140 - 160°C) affected on the retention of betacyanin, morphology and other properties of the fruit powder. The maltodextrin concentration of 15% and the inlet temperature of 150°C revealed high retention (98.75%) of betacyanin. There were analytical methods including SEM, FTIR and DSC explored also to confirm the changes of the mixed flesh-peel matrix from red dragon fruit through the processing.