Results 31 to 40 of about 922,845 (234)

Evaluation of Costumer Attitudes: Attributes Product of Mango Peel Powder

Gema Wiralodra
Indramayu is the number one mango fruit producing city in West Java Province. While there has been no handling and processing of home industrial waste. This can cause serious problems in the environment. There is a need for an economic and environmentally based waste management system.
Arsy Nur Fadilah
openaire   +2 more sources

Encapsulation of mango peel bioactive compounds in milk, gum acacia, and maltodextrin improves its stability

NFS Journal
There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. Mango peel is often discarded as waste after consuming mango pulp, despite its excellent source of bioactive compounds, especially ...
Mahbuba Rahman Tripty, Asmaul Husna Nupur, Jannatul Ferdushi Jany, Maria Afroz Toma, Md. Anisur Rahman Mazumder   +4 more
doaj   +2 more sources

Quality and storage behaviour of amchur (Raw mango powder) as influenced by varietal differences of mango grown in Malda district [PDF]

The Pharma Innovation, 2020
In the present investigation to determine the suitability of mango varieties for amchur (raw mango powder) preparation, five Malda grown mango varieties namely, Mohanbhog, Phunia, Fazli, Bharathi and Ashwina were utilized along with assessment of storage
B Krishna, AK Banik, S Das
openaire   +2 more sources

Kinetic Models for the Changes in Moisture, Bioactive Compounds, and Antioxidant Activities During the Storage of Tu Quy Mango Powder (<i>Mangifera indica</i> L.). [PDF]

Food Sci Nutr
Freeze‐dried mango powder is prone to quality degradation during storage. Variations in raw material quality and production conditions across batches further complicate long‐term quality control.
Vu ND, Nguyen TTNH, Dang THN, Pham BA.
europepmc   +2 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

Developing mango powders by foam mat drying technology

Food Science & 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 ...
Trần Thị Yến Nhi, Thanh Thao Thi Le, Nguyễn Hữu Nghĩa, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Huỳnh Xuân Phong, Tan Phat Dao   +7 more
openaire   +2 more sources

QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [PDF]

Menoufia Journal of Food and Dairy Sciences, 2020
The effect of incorporated mango's peels powder on the physical, chemical and sensory properties of ice milk were studied. 5 ice milk batchy were prepared by adding 0.0, 0.5, 1.0, 1.5 and 2.0% mango's peel powder. Obtained results indicated that adding mango's peel powder to ice milk mixes increased the specific gravity and weight per gallon, while did
K.M.K. Kebary, S.A. Hussein, R.M. Badawi, Fatma E. Eldhshan   +3 more
openaire   +1 more source

Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (<i>Mangifera indica</i> L.) Leaf Powder. [PDF]

Foods
Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five
Lawrence G, Pejcz E, Marchaux I, Wojciechowicz-Budzisz A, Olędzki R, Aurore G, Harasym J.   +6 more
europepmc   +2 more sources

Variasi suhu pengeringan dan pengaruhnya terhadap karakteristik mutu fungsional bubuk mangga gedong gincu

Agrointek, 2022
Mango, including the type of Gedong gincu, is a seasonal fruit. This condition causes the number to be abundant during the harvest season but will become scarce in the months afterward.
Devry Pramesti Putri, Wawan Agustina, Ainia Herminiati, Raden C.E. Andriansyah, Siti Khudaifany DFAP, Achmat Sarifudin   +5 more
doaj   +1 more source

Effect of Using Unripe Mango and Red Cabbage to Produce Noodles with High Nutritional and Vital Content [PDF]

Journal of Food and Dairy Sciences, 2020
Unripe mango(UM) and red cabbage (RC)is an edible food that contain a high proportion of indigestible compounds which are included dietary fiber content.
E. Abd ElWahab, Mona Khalil, Gehan Ghoniem, A. Kolkala   +3 more
doaj   +1 more source