[
1. Abdalla, A.K., Smith, K., Lucey, J. 2017. Physical Properties of Nonfat Dry Milk and Skim Milk Powder. International Journal of Dairy Science. 12(2): 149-154.10.3923/ijds.2017.149.154
]Search in Google Scholar
[
2. Ahmed, M., Akter, M.S. and Eun, J. 2010. Impact of α-amylase and Maltodextrin on Physicochemical, Functional and Antioxidant Capacity of Spray-dried Purple Sweet Potato Flour. J Sci Food Agric. 90:494-502.10.1002/jsfa.384520355072
]Search in Google Scholar
[
3. Al-Asheh, S., Jumah, R., Banat, F. and Hammad, S. 2003. The Use of Experimental Factorial Design for Analysing the Effect of Spray Dryer Operating Variables on the Production of Tomato Powder. Trans IChemE. 81: 81-88.10.1205/096030803322088215
]Search in Google Scholar
[
4. Amchova, P., Kotolova, H. and Ruda-Kucerova, J. 2015. Health Safety Issues of Synthetic Food Colorants. Regulatory Toxicology and Pharmacology. 73(3): 914-922.10.1016/j.yrtph.2015.09.02626404013
]Search in Google Scholar
[
5. Antigo, J.L.D., Bergamasco, R.D.C. and Madrona, G.S. 2018. Effect of pH on the Stability of Red Beet Extract (Beta vulgaris l.) Microcapsules Produced by Spray Drying or Freeze Drying. Food Science and Technology (Campinas). 38(1): 72-77.10.1590/1678-457x.34316
]Search in Google Scholar
[
6. AOAC, 2005. Official Methods of Analysis, 18th ed. Association of Analytical Communities, Washington, DC.
]Search in Google Scholar
[
7. Bach, V., Mikkelsen, L., Kidmose, U. and Edelenbos, M. 2015. Culinary Preparation of Beetroot (Beta vulgaris L.): The Impact on Sensory Quality and Appropriateness. Journal of the Science of Food and Agriculture. 95: 1852–1859.10.1002/jsfa.688625156135
]Search in Google Scholar
[
8. Badreldin, H.A., Ziada, A. and Blunden, G. Biological Effect of Gum Arabic: A Review on Some Recent Research. Food and Chemistry Toxicology. 47: 1-8.
]Search in Google Scholar
[
9. Balasubramani, P., Palaniswamy, P.T., Visvanathan, R., Thiruphati, V., Subbarayan, A., Prakash Maran, J. 2015. Microencapsulation of Garlic Oleoresin using Maltodextrin as Wall Material by Spray Drying Technology. International Journal of Biological Macromolecules. 72: 210-217.10.1016/j.ijbiomac.2014.08.01125158290
]Search in Google Scholar
[
10. Baranauskiene´, R., Venskutonis, P.R., Dewettinck, K., & Verhe´, R. 2006. Properties of Oregano (Origanum vulgare L.), Citronella (Cymbopogon nardus G.) and Marjoram (Majorana hortensis L.) Flavors Encapsulated into Milk Protein-based Matrices. Food Research International.39: 413–425.10.1016/j.foodres.2005.09.005
]Search in Google Scholar
[
11. Bazaria, B. and Kumar, P. 2016. Optimization of Spray Drying Parameters for Beetroot Juice Powder Using Response Surface Methodology (RSM). Journal of the Saudi Society of Agricultural Science. https://doi.org/10.1016/j.jssas.2016.09.00710.1016/j.jssas.2016.09.007
]Search in Google Scholar
[
12. Bicudo, M.O.P. 2015. Microencapsulation of Jucara (Euterpe edulis M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures. Drying Technology. 33: 153–161.10.1080/07373937.2014.937872
]Search in Google Scholar
[
13. Biswas, S.R., Kibria, S., Habib, M.R., Siddiki, M.S.R. and Harun-ur-Rashid, M. 2017. Preparation of Dahi from Cow and Buffalo Skim Milk with Addition of Mango (Mangifera indica) Juice. Asian Journal of Medical and Biological Research. 3(2): 191-197.10.3329/ajmbr.v3i2.33568
]Search in Google Scholar
[
14. Cai, Y. and Corke, H. 2000. Production and Properties of Spray- dried Amaranthus Betacyanin Pigments. Journal of Food Science. 65 (7): 1248-1252.10.1111/j.1365-2621.2000.tb10273.x
]Search in Google Scholar
[
15. Carneiro, H.C.F., Tonon, R.V., Grosso, C.R.F. and Hubinger, M.D. 2013. Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying using Different Combinations of Wall Materials. Journal of Food Engineering. 115(4): 443-451.10.1016/j.jfoodeng.2012.03.033
]Search in Google Scholar
[
16. Chever, S., Mejean, S., Dolivet, A., Mei, F., Ben Boer, C.M., Le Barzic, G., Jeantet, R. and Schuck, P. 2017. Agglomeration during Spray Drying: Physical and Rehydration Properties of Whole Milk/Sugar Mixture Powders. LWT – Food Science and Technology. 83: 33-41.10.1016/j.lwt.2017.05.002
]Search in Google Scholar
[
17. Chia, S.L. and Chong, G.H. 2015. Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus). International Journal of Food Engineering. DOI: 10.1515/ijfe-2014-0198.
]Apri DOISearch in Google Scholar
[
18. Costa, S.S., Machado, B.A.S., Martin, A.R., Bagnara, F., Ragadalli, S.A. and Alves, A.R.C. 2015. Drying by Spray Drying in the Food Industry: Micro-encapsulation, Process Parameters and Main Carriers Used. African Journal of Food Science. 9(9): 462-470.10.5897/AJFS2015.1279
]Search in Google Scholar
[
19. Ekpong, A., Phomkong, W. and Onsaard, E. 2016. The Effects of Maltodextrin as A Drying Aid and Drying Temperature on Production of Tamarind Powder and Consumer Acceptance of the Powder. International Food Research Journal. 23(1): 300-308.
]Search in Google Scholar
[
20. Esatbeyoglu, T., Wagner, A.E., Schini-Kerth, V.B. and Rimbach, G. 2015. Betanin—A Food Colorant with Biological Activity. Molecular Nutrition & Food Research. 59(1): 36-47.10.1002/mnfr.20140048425178819
]Search in Google Scholar
[
21. European Food Safety Authority. 2009. Scientific Opinion on the Reevaluation of Allura Red (E 129) as a Food Additive. European Food Safety Authority Journal. 7:1327–1363.10.2903/j.efsa.2009.1327
]Search in Google Scholar
[
22. Ferrari, C.C., Germer, S.P.M., Alvim, I.D., Vissotto, S.Z. and Aguirre, J.M. 2012. Influence of Carrier Agents on the Physicochemical Properties of Blackberry Powder Produced by Spray Drying. International Journal of Food Science and Technology. doi:10.1111/j.1365-2621.2012.02964.x
]Apri DOISearch in Google Scholar
[
23. Ferrari, C.C., Ribeiro, C.P., Liserre, A.M., Moreno, I., Germer, S.P.M. and Aguirre J.M. 2011. Spray Drying of Blackberry Juice Using Maltodextrin or Gum Arabic as Carrier Agents. Conference: 6th International CIGR Technical Symposium.
]Search in Google Scholar
[
24. Gamal el-din, A.M., Mostafa, A.M., Al-Shabanah, O.A., Al-Bekairi, A.M., Nagi, M.N., 2003. Protective Effect of Arabic Gum Against Acetaminophen-induced Hepatotoxicity in Mice. Pharmacological Research. 48: 631–635.10.1016/S1043-6618(03)00226-314527829
]Search in Google Scholar
[
25. Gandia-Herrero, F., Simon-Carrillo, A., Escribano, J. and Garcia-Carmona, F. 2012. Determination of Beet Root Betanin in Dairy Products by High –Performance Liquid Chrmatography (HPLC). Journal of Chemical Education. 89(5): 660-664.10.1021/ed200397q
]Search in Google Scholar
[
26. GEA. 2006. Insolubility index. Retrieved March 2018, 29, from https://www.gea.com/en/binaries/A%203%20a%20-%20Insolubility%20Index_tcm11-30907.pdf
]Search in Google Scholar
[
27. Gokhale, S. and Lele, S.S. 2011. Dehydration of Red Beet Root (Beta vulgaris) by Hot Air Drying: Process Optimization and Mathematical Modeling. Food Science and Biotechnology. 20(4): 955-964.10.1007/s10068-011-0132-4
]Search in Google Scholar
[
28. Güneşer, O. 2016. Pigment and Color Stability of Beetroot Betalains in Cow Milk During Thermal Treatment. Food Chemistry. 196: 220-227.10.1016/j.foodchem.2015.09.03326593486
]Search in Google Scholar
[
29. Hunterlab. 2012. Measuring Opaque Liquids. Retrieved May 2018, 25, from http://hunterlabcolor.cn/mm-5058.pdf
]Search in Google Scholar
[
30. Ibaheem, A.A., Makpoul K.R. and Shokry, A.M. 2015. Improving Red Color of Some Food Products using Red Beet Powder. International Journal of Science and Research. 5(12): 798-805.
]Search in Google Scholar
[
31. Ilari J. and Mekkaoui, L. 2005. Physical Properties of Constitutive Size Classes of Spray-dried Skim Milk Powder and Their Mixtures. Lait. 85:279–294.10.1051/lait:2005029
]Search in Google Scholar
[
32. Janiszewska, E. 2014. Microencapsulated Beetroot Juice as a Potential Source of Betalain. Powder Technology. 264: 190-196.10.1016/j.powtec.2014.05.032
]Search in Google Scholar
[
33. Joint FAO/WHO Codex Alimentarius Commission. 2014. Codex Standard for Milk Powder and Cream Powder (Codex Stan 207-1999): Food and Agriculture Organization of the United Nations.
]Search in Google Scholar
[
34. Kishimoto, Y., Kanahori, S., sakano, K. and Ebihara, S. 2013. The Maximum Single Dose of Resistant Maltodextrin that Does Not Cause Diarrhea in Humans. Journal of Nutritional Science and Vitaminology. 59: 352-357.10.3177/jnsv.59.35224064737
]Search in Google Scholar
[
35. Krishnan, S., Bhosale, R. and Singhal, R.S. 2005. Microencapsulation of Cardamom Oleoresin: Evaluation of Blends of Gum Arabic, Maltodextrin and a Modified Starch as Wall Materials. Carbohydrate Polymers. 61(1): 95-10210.1016/j.carbpol.2005.02.020
]Search in Google Scholar
[
36. Kujala, T.S., Loponen, J.M., Klika, K.D. and Pihlaja, K. 2000. Phenolics and Betacyanins in Red Beetroot (Beta vulgaris) Root: Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds. Journal of Agricultural and Food Chemistry. 48: 5338–5342.10.1021/jf000523q11087483
]Search in Google Scholar
[
37. Lingathurai, S., Vellathurai, P., Ezil Vendan, S. and Anand, A.P.P. 2009. A Comparative Study on the Microbiological and Chemical Composition of Cow Milk from Different Locations in Madural, Tamil Nadu. Indian Journal of Science and Technology. 2(2): 51-54.10.17485/ijst/2009/v2i2.11
]Search in Google Scholar
[
38. Mariod, A.A. 2018. Gum Arabic: Structure, Properties, Applications and Economics. ALkamil, Saudi Arabia: Academic Press.
]Search in Google Scholar
[
39. McCann, D., Barett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., Lok. K., Porteus, L. Prince, E., Sonuga-Barke, E. Warner, J.O. and Stevensen, J. 2007. Food Additives and Hyperactive Behaviour in 3-year-old and 8/9-year-old Children in the Community: A Randomised, Double-blinded, Placebo-controlled Trial. The Lancet. 370: 1560-1567.10.1016/S0140-6736(07)61306-3
]Search in Google Scholar
[
40. Mohammad Sayadi, S., Ali, M.S. and Mahommad, H. 2013. Physicochemical, Microbiological and Sensory Characteristics of Strawberry Yogurt Fortified with Red beet Extract. Natural Products: An Indian Journal. 9(5): 187-193.
]Search in Google Scholar
[
41. Montenegro, M.A., Boiero, M.L., Valle, L. and Borsarelli, C.D. 2012. Gum Arabic: More than an Edible Emulsifier. Products and Applications of Biopolymers, Dr. Johan Verbeek (Ed.), ISBN: 978-953-51-0226-7, InTech, Available from: http://www.intechopen.com/books/products-and-applications-ofbiopolymers/gum-arabic-more-than-an-edible-emulsifier
]Search in Google Scholar
[
42. Neelwarne, B. 2013. Red Beet Biotechnology. Retrieved May 2018, 25, from https://link.springer.com/content/pdf/10.1007%2F978-1-4614-3458-0.pdf
]Search in Google Scholar
[
43. Nemzer, B., Pietrzkowski, Z., Sporna, A., Stalica, P., Thresher, W., Michalowski, T. and Wybraniec, S. Betalainic and Nutritional Profile of Pigment-Enriched Red Beet Root (Beta vulgaris L.) Dried Extracts. Food Chemistry. 127(1): 42-53.10.1016/j.foodchem.2010.12.081
]Search in Google Scholar
[
44. Ng, M.L. and Sulaiman, R. 2018. Development of Beetroot (Beta vulgaris) Powder using Foam Mat Drying. LWT- Food Science and Technology. 88: 80-86.10.1016/j.lwt.2017.08.032
]Search in Google Scholar
[
45. Nurhadi, B., Andoyo, R., Mahani and Indiarto, R. 2012. Study the Properties of Honey Powder Produced from Spray Drying and Vacuum Drying Method. International Food Research Journal. 19(3): 907-912.
]Search in Google Scholar
[
46. Omae, J.M., Goto, P.A., Rodrigues, L.M., Santos, S.S., Paraiso, C.M., Madrona, G.S. and Bergamasco, R.D.C. 2017. Beetroot Extract Encapsulated in Inulin: Storage Stability and Incorporation in Sorbet. Chemical Engineering Transactions. 57: 1843-184.
]Search in Google Scholar
[
47. Orchoa-Martinez, LA., Garza-Juarez, SE., Rocha-Guzman, NE., Morales-Castro, J. and Gonzalez-Herrera, SM. 2015. Functional Properties, Colour and Betalain Content in Beetroot-Orange Juice Powder Obtained by Spray Drying. Research & Reviews: Journal of Food and Dairy Technology. 3(2): 30-36.
]Search in Google Scholar
[
48. Poirieux, Magalie, Kostov, Georgi, Denkova, Rositsa, Shopska, Vesela, Ivanova, Mihaela, Balabanova, Tatyana and Vlaseva, Radka. “Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry” Acta Universitatis Cibiniensis. Series E: Food Technology, vol.21, no.1, 2017, pp.11-22.10.1515/aucft-2017-0002
]Search in Google Scholar
[
49. Poornima, K and Sinthiya, R. 2017. Encapsulation of Beetroot Extract Using Spray Drying. International Journal for Research in Applied Science & Engineering Technology. 5(4).10.22214/ijraset.2017.4064
]Search in Google Scholar
[
50. Pugliese, A., Cabassi, G., Chiavara, E., Paciulli, M., Carini, E. and Mucchetti, G. 2017. Physical Characteristic of Whole and Skim Dried Milk Powders. Journal of Food Science and Technology. 54(11): 3433-3442.10.1007/s13197-017-2795-1562915229051638
]Search in Google Scholar
[
51. Ravichandran, K., Palaniraj, R., Saw, N.M.M.T., Gabr, A.M.M., Ahmed, A.R. and Knorr, D. and Smetanska, I. 2014. Effects of Different Encapsulation Agents and Drying Process on Stability of Betalains Extract. Journal of Food Science and Technology. 51(9): 2216-2221.10.1007/s13197-012-0728-6415250725190886
]Search in Google Scholar
[
52. Ravichandran, K., Thaw Saw, N.M.M., Mohdaly, A.A.A., Gabr, A.M.M., Kastell, A., Riedel, H., Cai, Z., Knorr, D. and Smetanska, I. 2013. Impact of Processing of Red Beet on Betalain Content and Antioxidant Activity. Food Research International. 50(2): 670-675.10.1016/j.foodres.2011.07.002
]Search in Google Scholar
[
53. Reddy, R.S., Ramachandra, C.T., Hiregoudar, S., Nidoni, U., Ram, J. and Kammar, M. 2014. Influence of Processing Conditions on Functional and Reconstitution Properties of Milk Powder Made from Osmanabadi Goat Milk by Spray Drying. Small Ruminant Research. 119(1-3): 130-137.10.1016/j.smallrumres.2014.01.013
]Search in Google Scholar
[
54. Rovina, K., Siddiquee, S. and Shaarani, S.M. 2016. Extraction, Analytical and Advanced Methods for Detection of Allura Red AC (E129) in Food and Beverages Products. Frontiers in Microbiology. 7:798.10.3389/fmicb.2016.00798
]Search in Google Scholar
[
55. Sánchez, F.D., López, E.M.S., Kerstupp, S.F., Ibarra, R.V. and Scheinvar, L. 2006. Colorant Extraction from Red Prickly Pear (Opunthia lasiacantha) for Food Application. Electronic Journal of Environment, Agricultue and Food Chemistry. 5(2): 1330-1337.
]Search in Google Scholar
[
56. Santana, A.A., Oliveira, R.A., Pinedo, A.A., Kurozawa, L.E. and Park, K.J. 2013. Microencapsulation of Babassu Coconut Milk. Food Science and Technology (Campinas). 33(4).10.1590/S0101-20612013000400020
]Search in Google Scholar
[
57. Shogren, R. and Biresaw, G. 2007. Surface Properties of Water Soluble Maltodextrin, Starch Acetates and Starch Acetates/Alkenylsuccinates. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 298: 170–176.10.1016/j.colsurfa.2006.10.070
]Search in Google Scholar
[
58. Sun-Waterhouse, D. and Waterhouse, G.I.N. 2014. Spray-Drying of Green or Gold Kiwifruit Juice– Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants. Food and Bioprocess Technology. 8: 191-207.10.1007/s11947-014-1397-4
]Search in Google Scholar
[
59. Tamime AY (2009) Dried milk products. Dairy powders and concentrated milk products. Blackwell Pub. Ltd., Oxford, pp 231–245.10.1002/9781444322729
]Search in Google Scholar
[
60. Tan, S.P., Kha, T.C., Parks, S., Stathopoulus, C. and Roach, P.D. 2015. Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying. Foods. 3: 400-419.10.3390/foods4030400522454628231214
]Search in Google Scholar
[
61. Tonon, R.V., Brabet, C. and Hubinger, M.D. 2008. Influence of Process Conditions on the Physicochemical Properties of Açai (Euterpe oleraceae Mart.) Powder Produced by Spray Drying. Journal of Food Engineering.88(3): 411-418.10.1016/j.jfoodeng.2008.02.029
]Search in Google Scholar
[
62. Varner, A.S. 2014. Modelling and Optimisation of the Dehydration of Beets for Use as a Value-added Food Ingredients (Master’s thesis). Retrieved May 2018, 25, from https://getd.libs.uga.edu/pdfs/varner_audrey_s_201405_ms.pdf
]Search in Google Scholar
[
63. Walstra, P., Wouters, J.T.M., Geurts, T.J. 2006. Dairy Science and Technology Second Edition. Retrieved May 2018, 10, from https://biot409.files.wordpress.com/2014/02/16-dairy-science-and-technology.pdf
]Search in Google Scholar
[
64. Wu, D., Yan, J., Wang, J., Wang, Q. and Li, H. 2015. Characterisation of Interaction between Food Colorant Allura Red AC and Human Serum Albumin: Multispectroscopic Analyses and Docking Simulations. Food Chemistry. 170: 423-429.10.1016/j.foodchem.2014.08.08825306366
]Search in Google Scholar
[
65. Yadav, M., Masih, D. and Sonkar, C. 2016. Development and Quality Evaluation of Beetroot Powder Incorporated Yogurt. International Journal of Science, Engineering and Technology. 4(4): 582-586.
]Search in Google Scholar
[
66. Yoganandi, J., Mehta, B.M., Wadhwani, K.N., Darji, V.B. and Aparnathi, K.D. 2014. Evaluation and Comparison of Camel Milk With Cow Milk and Buffalo Milk for Gross Composition. Journal of Camel Practice and Research. 21(2): 259-265.10.5958/2277-8934.2014.00046.0
]Search in Google Scholar
[
67. Yousefi, S., Emam-Djomeh, Z. and Mousavi, S.M. 2011. Effect of Carrier Type and Spray Drying on The Physicochemical Properties of Powdered and Reconstituted Pomegranate Juice (Punica Granatum L.). Journal of Food Science and Technology. 48(6): 677–684.10.1007/s13197-010-0195-x355105223572804
]Search in Google Scholar
[
68. Zhang, H., Xia, W., Xu, Y., Jiang, Q., Wang, C., Wang, W. 2013. Effects of Spray-drying Operational Parameters on the Quality of Freshwater Mussel Powder. Food and Bioproducts Processing. 91(3): 242-248.10.1016/j.fbp.2012.10.006
]Search in Google Scholar