Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

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This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical propert...

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Bibliographic Details
Main Authors: Saad A. D. Sifat, Anuva T. Trisha, Nurul Huda, Wahidu Zzaman, Norliza Julmohammad
Format: Article
Language:English
English
Published: Hindawi 2021
Subjects:
TP1-1185 Chemical technology
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/32131/1/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder.pdf
https://eprints.ums.edu.my/id/eprint/32131/2/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder1.pdf

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https://eprints.ums.edu.my/id/eprint/32131/1/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder.pdf
https://eprints.ums.edu.my/id/eprint/32131/2/Response%20Surface%20Approach%20to%20Optimize%20the%20Conditions%20of%20Foam%20Mat%20Drying%20of%20Plum%20in%20relation%20to%20the%20Physical-Chemical%20and%20Antioxidant%20Properties%20of%20Plum%20Powder1.pdf

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