Developing mango powders by foam mat drying technology

Developing mango powders by foam mat drying technology

Abstract Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as total phenolic content (TPC), total flavonoid cont...

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Bibliographic Details
Main Authors: Nhi Thi Yen Tran, Thanh Thao Thi Le, Nguyen Huu Nghia, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Phong Xuan Huynh, Tan Phat Dao
Format: Article
Language:English
Published: Wiley 2023-07-01
Series:Food Science & Nutrition
Subjects:
arabic gum
foam mat drying
maltodextrin
mango powder
Online Access:https://doi.org/10.1002/fsn3.3397

Internet

https://doi.org/10.1002/fsn3.3397

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