Production of enzymatic hydrolysed spray-dried honeydew melon (Cucumis melo L.) powder
Honeydew melon has grown in popularity because of its nice odour and sweet flavours. This advocated using enzyme to hydrolyse the honeydew melon and then spray drying it into powder. Two parameters were manipulated: maltodextrin concentrations (10–50% w/w) and inlet temperatures (140–180 °C). The sp...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154322000977 |