Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder.

D DS - International Food Research Journal, 2019 - search.ebscohost.com
Foam-mat drying is an alternative for the preservation of papaya in the form of powder. The
aim of the present work was to evaluate the physicochemical characteristics of foammat
dried papaya powder. Papaya pulp with 9ºBrix concentration was foamed using methyl
cellulose, glycerol monostearate and egg albumin. The foam slurries were dried at 60, 65
and 70ÂC with foam thicknesses of 2, 4, 6 and 8 mm and then powdered. The
physicochemical characteristics such as bulk density and water solubility index decreased …

Assessment of physicochemical and sensory characteristics of foam-mat dried papaya fruit powder

N Varadharaju, P Kandasamy, DS Dhakre… - 2019 - agris.fao.org
Foam-mat drying is an alternative for the preservation of papaya in the form of powder. The
aim of the present work was to evaluate the physicochemical characteristics of foam-mat
dried papaya powder. Papaya pulp with 9ºBrix concentration was foamed using methyl
cellulose, glycerol monostearate and egg albumin. The foam slurries were dried at 60, 65
and 70 C with foam thicknesses of 2, 4, 6 and 8 mm and then powdered. The
physicochemical characteristics such as bulk density and water solubility index decreased …
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