Physicochemical properties of encapsulated purple sweet potato extract; effect of maltodextrin concentration, and microwave drying power
Purple sweet potato (PSP) is rich with anthocyanin and has a great potential as natural food colorant. In this study, investigation on the effect of maltodextrin (MD, DE 4.0–7.0) concentration as wall material and various microwave drying powers towards physicochemical properties of microwave assi...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2018
|
| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/85682/1/AlyaniMohdPadzil2018_PhysicochemicalPropertiesOfEncapsulatedPurpleSweet.pdf http://eprints.utm.my/id/eprint/85682/ http://dx.doi.org/10.17576/mjas-2018-2204-06 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|