Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder

This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged...

Full description

Bibliographic Details
Published in:Polish Journal of Food and Nutrition Sciences
Main Authors: Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2023-06-01
Subjects:
antioxidant activity
chlorophyll
drying curve
total phenolics
color parameters
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.html

Internet

http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.html

Similar Items