Thesis
The Effect Of Spray Dried Red Fruit Oil (Pandanus conoideus Lam.) to The Total Carotenoid Content and Antioxidant Activity of Fortified Pasta
Pasta is a popular option for many consumers in the world wide. Colored pasta is one creative
method to draw consumers' visual. Red fruit oil (RFO) is one of the natural colorants available. RFO
has low solubility and sensitive to external conditions. An innovative solution to the problem is using
encapsulation to convert oil-based components into powder-based ones. This study aims to examine
the effects of RFO and spray-dried red fruit oil (SD RFO) ratios and different treatments on the total
carotenoid content (TCC) and antioxidant activity (AA) towards pasta. There were five concentrations
for the various RFO ratios and the measurement was done using dried and boiled pasta: 1% and 2%
RFO and SD RFO, and control. To detect TCC, the samples were diluted in solvents and then continue
to spectrophotometry. For antioxidants, the samples will first be extracted using methanol mixed with
DPPH and then continued with spectrophotometry. The results reported a significant difference
between the control, RFO, and SD RFO ratios for TCC and antioxidants. The increased concentration
produces more oil and RFO powder, leading to a higher TCC and AA. In terms of dried and boiled
pasta, TCC and AA were significantly different. Reboiling the dried pasta may have an additional effect
on the carotenoid content, leading to a degradation or leakage of more TCC and AA into the water.
Therefore, encapsulating the RFO could protect the TCC and AA inside a matrix like a maltodextrin
and whey protein isolate, which can shield them from external degrading factors.
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