Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing
2022
Tan, S. L. | R. Sulaiman | Rukayadi, Y. | N. S. Ramli
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 35°C. 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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