Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures
Author:
Affiliation:
1. Department of Food Technology , Faculty of Food Science and Technology ,
2. Halal Product Research Institute , Universiti Putra Malaysia , 43400 UPM Serdang, Selangor D.E ., Malaysia
Abstract
Publisher
Walter de Gruyter GmbH
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.sciendo.com/pdf/10.2478/aucft-2022-0017
Reference68 articles.
1. 1. Abdalla, A.K., Smith, K., Lucey, J. 2017. Physical Properties of Nonfat Dry Milk and Skim Milk Powder. International Journal of Dairy Science. 12(2): 149-154.10.3923/ijds.2017.149.154
2. 2. Ahmed, M., Akter, M.S. and Eun, J. 2010. Impact of α-amylase and Maltodextrin on Physicochemical, Functional and Antioxidant Capacity of Spray-dried Purple Sweet Potato Flour. J Sci Food Agric. 90:494-502.10.1002/jsfa.384520355072
3. 3. Al-Asheh, S., Jumah, R., Banat, F. and Hammad, S. 2003. The Use of Experimental Factorial Design for Analysing the Effect of Spray Dryer Operating Variables on the Production of Tomato Powder. Trans IChemE. 81: 81-88.10.1205/096030803322088215
4. 4. Amchova, P., Kotolova, H. and Ruda-Kucerova, J. 2015. Health Safety Issues of Synthetic Food Colorants. Regulatory Toxicology and Pharmacology. 73(3): 914-922.10.1016/j.yrtph.2015.09.02626404013
5. 5. Antigo, J.L.D., Bergamasco, R.D.C. and Madrona, G.S. 2018. Effect of pH on the Stability of Red Beet Extract (Beta vulgaris l.) Microcapsules Produced by Spray Drying or Freeze Drying. Food Science and Technology (Campinas). 38(1): 72-77.10.1590/1678-457x.34316
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