Optimization of maltodextrin concentration in improving the stability and quality of instant butterfly pea flower powder beverage

Abstract

As consumer awareness of health issues increases, demand for products that are not only tasty but also nutritious
is on the rise. Instant powdered butterfly pea flower drinks have attracted attention due to their appealing color
and potential health benefits, as they contain bioactive compounds such as anthocyanins, which have antioxidant,
anti-inflammatory, and neuroprotective properties. However, in the production process of instant powdered
drinks, product stability and quality often pose challenges, particularly in maintaining the integrity of bioactive
compounds and their attractive color. Therefore, research is needed to determine the optimal concentration of
fillers to ensure the stability and quality of instant powdered butterfly pea flower beverages. This study was
designed using a completely randomised design (CRD) with five levels of maltodextrin concentration treatment,
namely 5%, 7%, 9%, 11%, and 13%. Each treatment was replicated four times, resulting in 20 experimental samples,
which were tested for physicochemical properties (yield, solubility, moisture content, anthocyanin content,
antioxidant activity) and hedonic properties (taste, color, aroma). The test results were analysed using Analysis of
Variance (ANOVA) for physicochemical parameters and the Friedman test for hedonic parameters. The results of
the study demonstrated that the addition of 11 g of maltodextrin (11% concentration) produced the best instant
butterfly pea flower powder drink with very strong antioxidant activity (IC50 value = 2.62 ppm); anthocyanin
content of 1.75 mg/l; moisture content of 0.28%; solubility of 39.28%; highly preferred sensory taste (4.55 ≈ 5);
preferred sensory aroma (3.60 ≈ 4); preferred sensory color (4.00); and a yield of 12.90%.

Keywords: anthocyanin, butterfly pea flower, maltodextrin, powdered beverage