Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 1, Pages 405-411Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2015.05.015
Keywords
Black glutinous rice bran; Anthocyanins; Microencapsulation; Spray drying; Freeze drying
Categories
Funding
- Chiang Mai University
- Faculty of Agro-Industry
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Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black glutinous rice maltodextrins (BRM) with 3 dextrose equivalents (DE), including DE10 (BRM10), 20 (BRM20) and 30 (BRM30). The BRMs were used as wall materials in microencapsulation processes. Feed mixtures were spray dried at 3 inlet air temperatures (140, 160 and 180 degrees C) and freeze dried at -45 degrees C. Process yield, anthocyanin retention, and powder properties were investigated. The results demonstrated that increasing the inlet air temperature caused a decrease in the bulk density and anthocyanin retention. Moreover, increasing the inlet air temperature enhanced dehydration, process yield, solubility, dispersibility, flowability and smooth particle surface. The suggested conditions for the spray drying process were 180 degrees C of inlet air temperature combined with BRM20, and the suggested wall material for the freeze drying process was also BRM20. A comparison between the BRMs and a commercial maltodextrin (DE10) showed that microencapsulation of anthocyanin using BRM20 had a higher process yield while the other powder properties were similar. The results suggest that BRM can be applied to replace commercial maltodextrin for anthocyanin microencapsulation. (C) 2015 Elsevier Ltd. All rights reserved.
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