Encapsulated of Red Beet Colour Changes During Spray Drying

Neslihan Gulsever


In this research, the red beet concentrates were encapsulated with  maltodextrin (DE10) citric acid , monoglycerides, lecitin and sunflower oil  then   spray dried at 150, 160, and 170 0 C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm  in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at  150, 160, and 170 0C respectively. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10 0C , it was also size of the encapculated powder were determined between 1-10  µm by scanning electron microscope.

Keywords: red beet, encapsulation, spray dry, activation energy, electron microscope

DOI: 10.7176/FSQM/100-01

Publication date:August 31st 2020

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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