Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

• Main Authors: Saad A. D. Sifat, Anuva T. Trisha, Nurul Huda, Wahidu Zzaman, Norliza Julmohammad
• Format: Article
• Language: English; English
• Published: Hindawi 2021
• Subjects: TP1-1185 Chemical technology; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32131/1/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder.pdf; https://eprints.ums.edu.my/id/eprint/32131/2/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder1.pdf; https://eprints.ums.edu.my/id/eprint/32131/; https://downloads.hindawi.com/journals/ijfs/2021/3681807.pdf; https://doi.org/10.1155/2021/3681807

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical propert...