Optimization of Process Conditions for <i>Batuan</i> [<i>Garcinia binucao</i> (Blanco) Choisy] Fruit Powder Production-Reference-Cited by-同舟云学术

Optimization of Process Conditions for Batuan [Garcinia binucao (Blanco) Choisy] Fruit Powder Production

Published:2020 Issue:2 Volume:13 Page:30-41
ISSN:1881-8366
Container-title:Engineering in Agriculture, Environment and Food
language:en
Short-container-title:Engineering in Agriculture, Environment and Food

Author:

ANCHETA Al Kaixer G.¹,DIZON Erlinda I.²

Affiliation:

1. Department of Engineering Science, College of Engineering and Agro-Industrial Technology, University of the Philippines Los Baños, Laguna

2. Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna

Publisher

Asian Agricultural and Biological Engineering Association

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/eaef/13/2/13_30/_pdf

Reference40 articles.

1. Ahmed, M., M. S. Akter and J. B. Eun. 2010. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chemistry. 121 (1): 112–118. https://doi.org/10.1016/j.foodchem.2009.12.015, (Accessed 31 Mar. 2021).

2. Ajaykumar, T. M., J. L. Sandeep and B. G. Madhukar. 2012. Effect of pretreatments on quality attributes of dried green chilli powder. ISCA Journal of Engineering Sciences. 1 (1): 71–74.

3. Association of Official Analytical Chemists (AOAC). 2000. Official Methods of Analysis. 17th edition. USA: Association of Official Analytical Chemists.

4. Bainto, L. C., E. I. Dizon and K. A. T. Castillo-Israel. 2018. Effects of various methods on hydroxycitric acid content of “batuan” [Garcinia binucao (Blanco) Choisy] fruits. International Food Research Journal. 25 (Suppl. 1): S13–S19.

5. Bawar, R. A., A. R. Elepaño, E. K. Peralta and E. I. Dizon. 2013. Effects of different pre-heat treatments and drying temperatures on the physico-chemical and antioxidant characteristics of mango (Mangifera indica L.) kernel flour. Proceedings of the 2nd ERDT Congress. 63. Manila, Philippines, 14 June.

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