STUDY OF CREATING BETACYANIN POWDER FROM Beta vulgaris BY SPRAY DRYING METHOD AND APPLICATION IN CUSTARD PRODUCTS

Abstract

This study was conducted to investigate the factors affecting the process of betacyanin powder, which was extracted from Beta vulgaris - a food coloring agent with antioxidant properties, and its application in custard cakes. The process of betacyanin powder was carried out by using a spray drying technique. This study aimed to investigate the effects of maltodextrin (MD), gum arabic (GA), the combination of MD+GA at concentrations of 15, 20, and 25% (w/v) and the inlet air temperature of spray drying (145, 155, 165, and 175 ^oC), the feeding flow rates (4, 5, 6, and 7 mL/min). Betacyanin powder was applied to custard cakes with the ratios of wheat flour and betacyanin powder (95:05, 90:10, 85:15, and 80:20 w/w. The results showed that the highest values of recovery efficiency, the betacyanin content and the antioxidant capacity 79.400%, 63.587 mg/g and 83.443% were successfully obtained at MD concentration of 20% w/v, inlet air temperature of 155°C, and the feeding flow rate at 5mL/min. Under those conditions, the betacyanin powder was examined by scanning electron microscopy (SEM) and it is confirmed that the microparticles were present in large quantities, had spherical shapes, and were fairly uniform in size. Besides, when examined by FTIR spectroscopy of betacyanin powder showed the appearance of 4 typical absorbing peaks of betacyanin as 3362.53, 1634.03, 1384.38, and 1024.32 cm^-1 corresponding to the functional groups as -OH, C=O, C=C and aromatic rings. The custard cakes with betacyanin powder added were evaluated by the goods comparison method at the ratio of 90:10 w/w, which showed the best result. It could be concluded that betacyanin powder could be created successfully and its application to some food products could be studied more.