Development of malta powder using vacuum foam mat drying - Chand, Khan
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Avis sur Development Of Malta Powder Using Vacuum Foam Mat Drying Format Broché - Livre Sciences de la vie et de la terre
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Présentation Development Of Malta Powder Using Vacuum Foam Mat Drying Format Broché
- Livre Sciences de la vie et de la terre
Résumé :
Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65-85?C), whole milk powder (1-3%), TCP(0.125-0.225%) and GMS (0.2 - 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(?g/100g). Value of L*, a* and b* was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85?C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS....
Biographie:
Prof.Khan Chand,Assistant ProfessorM.Tech(Process & Food Engg),B.Tech(Agril Engg) and M.Sc(Math),B.Sc(Math)Deptt. of Post Harvest Process and Food EnggCollege of Technology,G.B. Pant University of Agriculture & Technology, Pantnagar-263145,Distt. U.S.Nagar, Uttrakhand, India....