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This study aims to convert unsalable papaya puree into papaya powder using spray drying technology. Factors such as inlet temperatures (160°C and 180°C) and carrier agents (maltodextrin and gum arabic...) both at 20% concentrations were investigated under four (4) different treatments. Hygroscopicity test, total soluble solids content, color, water activity, aerobic plate count (APC), proximate composition, and sensory properties were evaluated. Results revealed that the carrier agents and temperature had no significant impact on color, while all treatments exhibited low hygroscopicity, ensuring stable storage. Treatment 4 showed the highest process yield at 51.75%. APC results confirmed microbiological safety across all treatments. APC results ensured microbiological safety across all treatments. Moreover, Treatment 1 displayed desirable proximate composition, including low moisture (6.88%), ash (1.12%), high crude protein (10.50%), minimal crude fiber (0.02%), and moderate crude fat (2%). Hence, this research demonstrates the conversion of unsalable ripe papaya into a potential food flavoring powder, showcasing positive attributes in composition, sensory aspects, and microbial safety across different treatments.続きを見る
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