Effects of Enzymatic Liquefaction, Maltodextrin Concentration, and Spray-Dryer Air Inlet Temperature on Pumpkin Powder Characteristics

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2837-2847

  Shavakhi, Forough ^a   Boo, Huey Chern ^a   Osman, Azizah ^a   Ghazali, Hasanah Mohd ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Celluclast 1.5 L; Maltodextrin; Pectinex Ultra SP L; Pumpkin; Spray drying

Indexed keywords

DRYERS (EQUIPMENT); POLYSACCHARIDES; SPRAY DRYING; SURFACE PROPERTIES;

AIR INLET TEMPERATURE; EXPERIMENTAL VALIDATIONS; INDEPENDENT VARIABLES; MALTODEXTRINS; POWDER CHARACTERISTICS; PUMPKIN; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELS;

AIR INTAKES;

EID: 84867562159     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0686-4     Document Type: Article

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