Powder Qualities of Foam-Mat Dried Mango
نویسندگان
چکیده
The objectives of this study are to demonstrate powder qualities foam-mat dried mango using different foaming agents and then compare drying method that the studies in other methods. Fresh puree Mahajanaka (Mangifera indica L.) grown north Thailand is mixed with glyceryl monostearate (GMS), sugar soybean isolated (SBI) ratios as agents, after at 70 °C a tray dryer for 5 h. color % foam overrun revealed GMS treatments contribute decent quality more than SBI. Therefore, analyzed. Different not affected by their moisture content, solubility, hygroscopicity values. best found when added 1 during storage 90 %RH, 38 ± 2 °C. Comparing It was indicated similarity appearance spray freeze-dried mango. disadvantage lowest solubility hygroscopicity, but advantage could be low operation maintenance cost. good cost-effective production would commercial potential small-medium enterprise or community utilization. HIGHLIGHTS Mango produced manufacturing freeze Foam-mat technology proper especially can apply ingredients food such bakery, ice-cream, instant drinking so on. This created usage diversity GRAPHICAL ABSTRACT
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ژورنال
عنوان ژورنال: Trends in Sciences
سال: 2023
ISSN: ['2774-0226']
DOI: https://doi.org/10.48048/tis.2023.5308