Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design-Reference-Cited by-同舟云学术

Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design

Published:2021-05-29 Issue:5 Volume:15 Page:3994-4005
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Pegu Kakoli,Arya Shalini S.^ORCID

Funder

All India Council for Technical Education

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-021-00960-4.pdf

Reference38 articles.

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3. I. Dey, P. Madhusweta, Effect of freeze, microwave-convective hot air, vacuum and dehumidified air drying on total phenolics content, anthocyanin content and antioxidant activity of jamun (Syzygium cumini L.) pulp. J. Food Sci. Technol. (2018). https://doi.org/10.1007/s13197-018-3158-2

4. H.P. Gajera, S.N. Gevariya, D.G. Hirpara et al., Antidiabetic and antioxidant functionality associated with phenolic constituents from fruit parts of indigenous black jamun (Syzygium cumini L.) landraces. J. Food Sci. Technol. 54, 3180–3191 (2017). https://doi.org/10.1007/s13197-017-2756-8

5. S.K. Sonawane, S.S. Arya, S. Gaikwad, S.S. Arya, Use of Jambhul powder in the development of bioactive components enriched milk kulfi. J. Microbiol. Biotechnol. Food Sci. 2021, 2440–2443 (2016)