Results 171 to 180 of about 466,181 (202)

Production of Mango Powder by Spray Drying and Cast-Tape Drying

Powder Technology, 2017
Abstract The production of mango powder by spray drying and cast-tape drying, with and without the addition of maltodextrin was investigated. Moisture, particle size distribution, bulk density, particle density, porosity, morphology, total carotenoids content, water sorption isotherms, glass transition temperature and color of mango powders from both
Marta Fernanda Zotarelli, Vanessa Martins da Silva, Angelise Durigon   +2 more
exaly   +4 more sources

Characterisation of mango flavoured curd powder developed using spray drying technique

Journal of Dairy Research, 2018
This research communication describes the production of flavoured (Mango) curd powder. The mango flavoured curd powder was developed in two different temperatures (150 °C and 170 °C) in various ratios with one control curd sample. The final powder was obtained in high quality which can be used directly or as an ingredient. The percentage of lactic acid
Akash, Basu, Kathirvelpillai A, Athmaselvi   +1 more
openaire   +3 more sources

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Effect of Packaging Material on Storage Ability of Mango Milk Powder and the Quality of Reconstituted Mango Milk Drink

Powder Technology, 2013
Abstract Mango milk powder (MMP) was obtained after recirculatory convective drying, conditioning and grinding. The physico-chemical characteristics of fresh canned mango pulp and those of the finished product were estimated. The microbiological quality of the beverage showed the presence of low number of cfu (colony forming unit) as 2.5 × 103 and ...
Anil Kumar Chauhan
exaly   +2 more sources

Uses of an Innovative Ethylene-α-Cyclodextrin Inclusion Complex Powder for Ripening of Mango Fruit

Postharvest Biology and Technology, 2016
A novel ethylene-α-cyclodextrin (α-CD) inclusion complex (IC) powder was investigated to ripen Calypso mango fruit. Modulated release of ethylene gas from the IC powder was achieved by admixture with deliquescent salt CaCl at RHs of 75.5% and 93.6%.
Bhesh Bhandari
exaly   +2 more sources

Water Sorption, Glass Transition, and Microstructures of Refractance Window– and Freeze-Dried Mango (Philippine “Carabao” Var.) Powder [PDF]

Drying Technology, 2013
Water sorption isotherms, glass transition, and microstructures of Refractance Window (RW)– and freeze-dried Philippine “Carabao” mango powders were investigated.
Roopesh M Syamaladevi
exaly   +2 more sources

Development of gum candy by combination of different varieties of mango powder into tamarind fruit powder

AIP Conference Proceedings, 2021
Infectious disease that affect virtually fifty thousand individuals daily still unfold and became a serious world drawback and also the key rationalization is that the emergence of multi-drug resistance in microorganism strains. This perturbing scenario has led to seek for new and natural antimicrobial substances with bigger bioactivity and no aspect ...
E. Nivetha, G. Kiruthika
openaire   +1 more source

Removal of methylene blue by mango seed kernel powder

Biochemical Engineering Journal, 2005
Abstract Batch experiments were carried out for the sorption of methylene blue onto mango seed kernel particles. The operating variables studied were initial solution pH, temperature, adsorbent mass, initial dye concentration and contact time. Equilibrium data were fitted to Freundlich and Langmuir isotherm equation and the equilibrium data were ...
K. Vasanth Kumar, A. Kumaran
openaire   +1 more source

ACCELERATED STORAGE, SHELF LIFE AND COLOR OF MANGO POWDER

Journal of Food Processing and Preservation, 2005
Vacuum-dried mango powder was produced from mango pulp through the addition of glycerol monostearate and tricalcium phosphate at 0.015 kg each per kg mango solids and maltodextrin at 0.62 kg per kg dry mango solids. The mango powder was packed in aluminum foil-laminated pouches and stored in an accelerated storage environment maintained at 90% relative
S. JAYA, H. DAS
openaire   +1 more source

FREEZE-DRIED MANGO POWDER PROCESSING FOR NUTRACEUTICAL USE

Acta Horticulturae, 2014
Mango (Mangifera indica L.) locally called Ma Muang, is one of the important sources of plant-derived medicinal herbs with a whole range of nutritional and medicinal properties. Having high nutritional value with high range of polyphenols and specific enzyme contents, the ripe mango was shown to have high antioxidant and anti carcinogenic properties ...
S. Chaisawadi, S. Suwanyeun, S. Boonnumma   +2 more
openaire   +1 more source

Physicochemical analysis of mango flavored yogurt supplemented with moringa oleifera leaf powder

Journal of Food Science and Technology, 2021
The fermented foods are same as traditional food, in appearance and consumed as normal foods but have modified by the addition of certain pro & pre-biotics or fortification with the plant extract, which have specific physiological roles beyond just satisfying nutrition requirement.
Maryam Saeed, Shinawar Waseem Ali, Saniya Ramzan   +2 more
openaire   +2 more sources