2026-04-16T21:34:20Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/539 2021-12-13T00:37:23Z 1582963788001:1582966577571 user-ydbu

Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L) Sandar Aung Nwe Nwe Aung The objective of this research is to prepare the encapsulated papaya powder as food colorants and to determine the optimum operating condition of encapsulation. The effect of the type and amount of encapsulating matrix (coating material) on the dehydration of papaya fruit was determined based on the product color and solubility. The acceptability of the product was tested through chemical analysis such as moisture content, total fibre content, ash content, protein content, Vitamin-C content, total soluble solid (°Brix), pH, water absorption Index, water solubility index, loose bulk density (g/ml) and packed bulk density (g/ml), element content, appearance and solubility of the encapsulated papaya powder. 2019 http://hdl.handle.net/20.500.12678/0000000539 https://meral.edu.mm/records/539