Efects of spray-drying on carotenoid, phenolic content and dpph of carrot powder and ap- plication in food grades

Ha Thi Thanh Nga * , Hoang Thi Ngoc Nhon , Vu Hoang Yen , Đặng Thúy Mùi , & Đống Thị Anh Đào

* Correspondence: Ha Thi Thanh Nga (email: ngahtt@cntp.edu.vn)

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Received: 21 Jul 2017
Revised: 30 Aug 2017
Accepted: 30 Aug 2017
Published: 11 Oct 2017
DOI: 10.58810/vhujs.5.4.2017.5432
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Hà, N. T. T., Hoàng, N. T. N., Vũ, Y. H., Đặng, M. T., & Đống, Đào T. A. (2017). Efects of spray-drying on carotenoid, phenolic content and dpph of carrot powder and ap- plication in food grades. Van Hien University Journal of Science 5(4), 106-111.
Issue
Volume 5 - Issue 4 (2017)
Section
Công nghệ thực phẩm

Main Article Content

Abstract

The study aimed to evaluate the effects of spray-drying process on content of carotenoid, phenolic and DPPH of carrot powder from the carrot extract, which is a result of hydrolysis stage using two combined enzymes of cellulase and pectinase at conditions of 550C, enzyme concentration 1% v/dwt during 90 munites. Spray-drying process was conducted under conditions of 1300C, inlet flow rate 14 rpm and compressed air 3 bar. Adding maltodextrin into carrot extract to 15% of dry matter concentra- tion. The finished product contained 3.5% moisture, 18.97mg/100g carotenoid, 1474.88 mgTEAC/100g phenolic compounds and DPPH 357.84 mgGAE/100g. The product with slight colour, less stickiness was applied to prepare carrot soup. This dish gained overall 4 in 5 score from the organoleptic estima- tion committee. Other criteria such as appearance, taste, flavour were also assessed with good score.
Keywords: carotenoid, DPPH, phenolic

Article Details

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