Effect of Acidity Reduction and Anticaking Use on the Hygroscopic Behavior of Tamarind Pulp Powder
The high acid content in tamarind pulp can inhibit consumer sensory acceptance of its products and cause problems during lyophilization, resulting in a powder with high hygroscopicity, and which is prone to caking due to its hydrophilic nature. Tamarind pulp, in turn, has great nutritional potential...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2023-09-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/13493 |