Effect of Maltodextrin on Drying Rate of Avocado ( Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Maltodextrin-on-Drying-Rate-of-Avocado-Persea-Americana-Mill-Pulp-by-Refractance,163982,0,2.html |
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