Development of an Enzyme-Aided Pre-Treatment Process for Production of Pumpkin (Cucurbita Moschata L.) Powder
Pumpkin powder is one of the main products of pumpkin which can be easily stored and conveniently used in processed food. Spray drying is a highly appropriate process for heat-sensitive products and has been widely used in many fruits and vegetables. Appropriate feed viscosity and solids concentrati...
Saved in:
Main Author: | Shavakhi, Forough |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2011
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/19656/1/FSTM_2011_4.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Kinetic model of drying process of pumpkin (Cucurbita moschata duchesne ex poir.) in a convective hot air dryer
by: Iroemeha C., Onwude Daniel
Published: (2016) -
Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
by: Lim, Jackson Hwa Keen
Published: (2017) -
Process development for maximum carotenoids extraction from pumpkin (Cucurbita moschata) and its improvement through biogenesis manipulation
by: Norshazila Shahidan -
Production and properties of shelf-stable spray-dried powder from enzyme-treated soursop (Annona muricata L.) fruit
by: Chang, Lee Sin
Published: (2017) -
Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
by: Nik Murzaini, Nik Masturah
Published: (2019)