Development of foam mat dried soursop powder using arabic gum and fish gelatin as foaming agent

• Main Authors: Vasudevan, Nanthini, Sulaiman, Rabiha, Chong, Gun Hean, Mohd Adzahan, Noranizan, Shaari, Nur Atiqah
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88435/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88435/; https://www.myfoodresearch.com/vol-49474supplementary-1.html

Soursop is also known as Annona muricata from Annonaceae family. Soursop flavour has been described as a combination of strawberry and pineapple, with sour citrus flavor. The foam mat drying is a process in which the transformation of products from liquid to stable foam followed by air drying. The f...