Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing

Tan S. L., . and R. Sulaiman, . and Rukayadi Y., . and N. S. Ramli, . Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing. pp. 385-936. ISSN 22317546

Cantaloupe is an excellent source of carotenoids phenolics flavonoids carbohydrates and minerals. Fresh cantaloupe is a seasonal fruit highly perishable and has a short shelf life. In the present work the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 - 15) and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10 AG exhibited the best quality in terms of moisture content hygroscopicity hue water solubility index and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10 AG at a powder-to-icing ratio of 1:10 and in temperature between 15 and 35C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134 and showed no significant difference (p 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10 AG has the potential to produce cake icing with a natural colorant and high in antioxidants with no significant effect on the flow behaviour index of the produced cake icing.

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Abstract

Cantaloupe is an excellent source of carotenoids phenolics flavonoids carbohydrates and minerals. Fresh cantaloupe is a seasonal fruit highly perishable and has a short shelf life. In the present work the physicochemical properties of spray-dried cantaloupe powder with various Arabic gum (AG) concentrations (5 - 15) and its food application in cake icing were evaluated. Results showed that spray-dried cantaloupe powder with 10 AG exhibited the best quality in terms of moisture content hygroscopicity hue water solubility index and total carotenoid content. A rheological test was then conducted on the cake icing incorporated with spray-dried cantaloupe powder with 10 AG at a powder-to-icing ratio of 1:10 and in temperature between 15 and 35C. Steady shear flow of cake icing incorporated with spray-dried cantaloupe powder fit the Power Law model. The flow behaviour index of the icing was 0.134 and showed no significant difference (p 0.05) with the control sample. The cake icing incorporated with spray-dried cantaloupe powder showed higher b value (yellowness) as compared to the control sample. This indicated that spray-dried cantaloupe powder with 10 AG has the potential to produce cake icing with a natural colorant and high in antioxidants with no significant effect on the flow behaviour index of the produced cake icing.

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Item Type:	Article
AGROVOC Term:	Melons
AGROVOC Term:	Cucumis melo
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Spray drying
AGROVOC Term:	Cantaloupes
AGROVOC Term:	Rheological properties
AGROVOC Term:	Food colorants
AGROVOC Term:	Phenolic content
AGROVOC Term:	Flavonoids
AGROVOC Term:	Carotenoids
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10643

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