Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers

Trimedona, Neni and Rahzarni, Rahzarni and Muchrida, Yenni and Zebua, Elva Amurita (2021) Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers. IOP Conference Series: Earth and Environmental Science, 1097.

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Abstract

The peel of red dragon fruits contains a bioactive component, which is beneficial as a raw material to make instant beverage powder. The peel extract was combined with milk and a filler and then dried with a spray drying method. The study aimed to determine the characteristics of instant powder with a maltodextrin and cocoa powders as fillers. 15% filler of the total volume of liquid was added, and the treatment of ratio of maltodextrin and cocoa powders were P1 (15%:0%), P2 (14.5%:0.5%), P3 (14%:1%), P4 (13.5%:1.5%), and P5 (13%:2%). The results showed that the solubility of instant powder was 92.86-97.13% with a pH value of 5.73-5.96. The moisture content of powder was 3.95% -4.45%. Meanwhile, protein and fat contents were 8.23%-9.34% and 0.30%-0.84%, respectively. The highest total phenolic content of instant powder was 60.17 mg GAE/100g of the sample. Keywords: Instant powder; dragon fruit peel extract; filler; spray drying

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