Results 1 to 10 of about 466,181 (202)

Green Tea Polyphenols Improved the Physicochemical Stability of Mango Powder During Storage [PDF]

Food Chemistry: X, 2023
In this study, the physiochemical characters including moisture content variation, pH, total soluble solids (TSS), color, ascorbic acid content, total polyphenols, and antioxidant activities of mango powder fortified with green tea polyphenols (GTP) were
Wenfeng Li, Si Tan
exaly   +6 more sources

Investigation of Microwave, Irradiation, Low-Temperature Plasma on Flavor Changes of Mango Powder [PDF]

Food Chemistry: X
To explore changes in volatile compounds of freeze-dried mango powder following various physical field treatments (microwave, irradiation, low-temperature plasma), electronic nose, HS-GC-IMS, and HS-SPME-GC–MS were employed for flavor compound ...
Gengsheng XIAO, Lu-kai Ma, Dongjie Liu
exaly   +6 more sources

Developing Mango Powders by Foam Mat Drying Technology

Food Science and Nutrition, 2023
AbstractUsing 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 content (TFC), color, and solubility of the final product ...
Nhi Tran, Phong Huynh, Tan Phat Dao
exaly   +3 more sources

Physicochemical Properties of Mango (Amropali Cultivar) Powder and Its Reconstituted Product as Affected by Drying Methods

International Journal of Food Properties, 2020
This study aimed to determine the effects of different drying methods on the physicochemical properties of mango powders (Amropali cultivar) and its reconstituted products.
Shireen Akther, Amiza Mat Amin, Md Mokhlesur Rahman   +2 more
exaly   +2 more sources

Effect of microencapsulation and mango peel powder on probiotics survival in ice cream [PDF]

Brazilian Journal of Food Technology, 2021
This study evaluated the effect of microencapsulation and addition of mango peel powder on the survival of Lactobacillus acidophilus and Bifidobacterium lactis, overrun, apparent viscosity, and overall acceptability of symbiotic ice cream during storage ...
María Hayayumi-Valdivia, Luis Francisco Márquez-Villacorta, Carla Consuelo Pretell-Vásquez   +2 more
doaj   +4 more sources

Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds

Heliyon, 2023
Antioxidant compounds such as phenolics and carotenoids scavenge reactive oxygen species and protect against degenerative diseases such as cancer and cardiovascular disease when used as food additives or supplements.
Md Raihan Kabir, S.M. Kamrul Hasan, Md Rakibul Islam, Maruf Ahmed   +3 more
doaj   +3 more sources

Optimization of Maltodextrin and Tricalcium Phosphate for Producing Vacuum Dried Mango Powder [PDF]

International Journal of Food Properties, 2006
Drying of mango pulp into powder is a challenging operation, mainly due to the sticky issue of mango powder in the dryer and caking during handling and storage. To overcome the above problem, maltodextrin, MD (drying aid) and Tricalcium Phosphate, TCP (anti caking agent) were added to the mango pulp at three levels and vacuum dried.
Sudhagar Mani, S Jaya, H Das
exaly   +2 more sources

Functional and Nutritional Prospectives of Low-Fat Cookies Fortified With Jamun Pulp, Jamun Seed, Mango Kernel Powder

Applied Food Research, 2023
The present investigation aimed to develop jamun pulp, jamun seed, mango kernel, and flax seed powder fortified low-fat functional cookies. A total of five formulations, including control (C, T1, T2, T3 and T4) were prepared with varying amounts of jamun
Bhawna Bisht, Ankita Dobhal, Sanjay Kumar   +2 more
exaly   +3 more sources

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber [PDF]

Journal of Food and Dairy Sciences, 2020
Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp powder were investigated. Mango pulp powder was added at ratios of 1, 2 and 3 %.
M. A. A. Hassan, Eman Abou Sayed-Ahmed, E. Atwaa   +2 more
doaj   +1 more source

Impact of Incorporating Mango Peels Powder on Beef Burger Quality Attributes [PDF]

Journal of Food and Dairy Sciences
of Agriculture, Damietta University, EgyptCross MarkABSTRACTThis study was conducted to evaluate the bioactive properties of mango peels by studying its physiochemical properties such as pH, % acidity and chemical properties as phenolic, flavonoids ...
Zeinab Farag, Rahma Farhat, A. Sharaf
doaj   +2 more sources