Inhaltsangabe
Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65–85°C), whole milk powder (1–3%), TCP(0.125–0.225%) and GMS (0.2 – 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L*, a* and b* was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS.
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Über die Autorin bzw. den Autor
Prof.Khan Chand,Assistant ProfessorM.Tech(Process & Food Engg),B.Tech(Agril Engg) and M.Sc(Math),B.Sc(Math)Deptt. of Post Harvest Process and Food EnggCollege of Technology,G.B. Pant University of Agriculture & Technology, Pantnagar-263145,Distt. U.S.Nagar, Uttrakhand, India.
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Development of malta powder using vacuum foam mat drying
Verlag:
LAP LAMBERT Academic Publishing Apr 2013, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65 85°C), whole milk powder (1 3%), TCP(0.125 0.225%) and GMS (0.2 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L , a and b was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS. 128 pp. Englisch. Bestandsnummer des Verkäufers 9783659368523
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Development of Malta Powder Using Vacuum Foam Mat Drying
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Development of malta powder using vacuum foam mat drying
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Chand KhanProf.Khan Chand,Assistant ProfessorM.Tech(Process & Food Engg),B.Tech(Agril Engg) and M.Sc(Math),B.Sc(Math)Deptt. of Post Harvest Process and Food EnggCollege of Technology,G.B. Pant University of Agriculture & Technology, . Bestandsnummer des Verkäufers 5151583
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Development of Malta Powder Using Vacuum Foam Mat Drying
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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Zustand: New. Print on Demand pp. 128 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam. Bestandsnummer des Verkäufers 131742990
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Development of Malta Powder Using Vacuum Foam Mat Drying
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VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
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ISBN 13: 9783659368523
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Development of malta powder using vacuum foam mat drying
Verlag:
LAP LAMBERT Academic Publishing Apr 2013, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65-85°C), whole milk powder (1-3%), TCP(0.125-0.225%) and GMS (0.2 - 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L\*, a\* and b\* was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 128 pp. Englisch. Bestandsnummer des Verkäufers 9783659368523
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Development of malta powder using vacuum foam mat drying
Verlag:
LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65 85°C), whole milk powder (1 3%), TCP(0.125 0.225%) and GMS (0.2 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L , a and b was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS. Bestandsnummer des Verkäufers 9783659368523
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Development of malta powder using vacuum foam mat drying
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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Taschenbuch. Zustand: Neu. Development of malta powder using vacuum foam mat drying | Khan Chand (u. a.) | Taschenbuch | 128 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659368523 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Bestandsnummer des Verkäufers 105964168
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Development of malta powder using vacuum foam mat drying
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LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659368520
ISBN 13: 9783659368523
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