Optimization of maltodextrin coating for masking to maintain the characteristic of Spirulina powder using the Box-Behnken design: A Response Surface Methodology approach
Masking or encapsulating spirulina has been widely used to overcome unpleasant flavours and aromas. Masking procedures, including rehydration, mixing, and heating, might impact the characteristic of spirulina powder. This study aimed to identify the relationship between variables spirulina masking u...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/66/bioconf_eafta2024_01004.pdf |
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