Results 191 to 200 of about 922,845 (234)

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
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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

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

Effects of mango peel powder on starch digestion and quality characteristics of bread

International Journal of Biological Macromolecules, 2019
This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated.
Lei Zhao, Ting He, Zhuoyan Hu
exaly   +3 more sources

Utilization of mango peel and kernel powder for the development of phytonutrient-enriched biscuits

Food and Nutrition Insights, 2023
The two main by-products of the mango processing industry are mango peels and mango kernels as it contains organic bioactive substances that are vital for disease prevention. The current study was planned to incorporate mango peel powder (MPP) and mango kernel powder (MKP) in wheat flour to develop phytonutrient-enriched-supplemented flour.
Muhammad Saleem, Hafiz Talha Hafeez, Quansheng Chen, Yi Xu, Hammad Hafeez, Umair Ali, Hafiz Khizer Hayat   +6 more
openaire   +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%.
Daryl C Joyce, Bhesh Bhandari
exaly   +2 more sources

Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Journal of Food Engineering, 2019
Effect of maltodextrin on the water sorption behavior and glass transition temperature (Tg) of freeze-dried mango solute (water-soluble mango material) was investigated.
Alex Eduardo Alvino Granados, Nathdanai Harnkarnsujarit, Yoshio Hagura   +2 more
exaly   +2 more sources

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Innovative Food Science and Emerging Technologies, 2010
Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical supplements can scavenge reactive oxygen species and protect against degenerative diseases like cancer, cardiovascular diseases.
C M Ajila, K Leelavathi, U J S Prasada Rao   +2 more
exaly   +1 more source