Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic

Characteristics of jack bean tempeh hydrolysate protein as a function of spray drying temperature: effect of maltodextrin and gum arabic

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextri...

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Bibliographic Details
Main Authors: Vira Putri Yarlina, Tiara Azzahra Rusmana, Zaida, Mohamad Djali, Robi Andoyo, Sumanty Debby Moody, Mohd Nizam Lani
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:International Journal of Food Properties
Subjects:
hydrolysate
jack bean tempeh
encapsulation
inlet temperature
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2024.2304289

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2024.2304289

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