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  1. University of Yangon
  2. Department of Industrial Chemistry

Effect of Coating Materials on the Characteristics of Microencapsulated Tomato Powder

http://hdl.handle.net/20.500.12678/0000002031
http://hdl.handle.net/20.500.12678/0000002031
73fc3f04-8c5d-4718-804f-7531d5adc1cc
fada94be-4d5c-4930-9aba-8d4c7f3f0afd
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Effect Effect of Coating Materials on the Characteristics of Microencapsulated Tomato Powder.pdf (238 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Effect of Coating Materials on the Characteristics of Microencapsulated Tomato Powder
Language en
Publication date 2016
Authors
Nwe Nwe Aung
Description
In the food processing field, microencapsulation technique has been widely used to protect food ingredients (i.e., flavors, essential oils, lipids, oleoresins and colorants) against deterioration, volatile losses or interaction with other ingredients. The protective mechanism therein is to form a membrane (wall system) around droplets or particles of the encapsulation material (core).The encapsulation process involves coating or entrapment of a material, usually a liquid but can be a solid or gas, or a mixture into another material. This material is also known as the core material. The coating material can also be called the capsule, wall material, membrane, carrier or shell. The objective of this research was to prepare the encapsulated tomato powder for food processing and to determine the effect of the amount of coating material. Optimum processing conditions to develop encapsulated tomato powder were determined based on product color and solubility. The acceptability of the product was tested through chemical analysis, appearances and solubility for food processing as a natural colour.
Keywords
microencapsulation
Identifier https://uyr.uy.edu.mm/handle/123456789/604
Journal articles
University of Yangon Research Journal
Conference papaers
Books/reports/chapters
Thesis/dissertations
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