Optimization of Levels of Ingredients and Drying Air Temperature in Development of Dehydrated Carrot Halwa Using Response Surface Methodology

Journal of Food Science and Technology

Volumn 40, Issue 1, 2003, Pages 40-44

  Basantpure, D ^a   Kumbhar, B K ^a   Awasthi, Pratima ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Carrot halwa; Dehydrated halwa; Modelling; Optimization; Response surface methodology; Sensory responses

Indexed keywords

AIR; DAIRY PRODUCTS; DRYING; FOOD PRODUCTS; SUGAR (SUCROSE); TEXTURES; THERMAL EFFECTS;

DRYING AIR TEMPERATURE;

FOOD PROCESSING;

DAUCUS CAROTA;

EID: 0141606927     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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