{"_buckets": {"deposit": "90d636b2-c6ad-4a9b-9b70-81b16941d3ce"}, "_deposit": {"id": "539", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "539"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/539", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "539", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The objective of this research is to prepare the encapsulated papaya powder as food colorants\r and to determine the optimum operating condition of encapsulation. The effect of the type and\r amount of encapsulating matrix (coating material) on the dehydration of papaya fruit was\r determined based on the product color and solubility. The acceptability of the product was\r tested through chemical analysis such as moisture content, total fibre content, ash content,\r protein content, Vitamin-C content, total soluble solid (°Brix), pH, water absorption Index,\r water solubility index, loose bulk density (g/ml) and packed bulk density (g/ml), element\r content, appearance and solubility of the encapsulated papaya powder."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "encapsulation"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Effect of the Encapsulating Matrix on the Dehydration of.pdf", "filesize": [{"value": "188 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 188000.0, "url": {"url": "https://meral.edu.mm/record/539/files/Effect of the Encapsulating Matrix on the Dehydration of.pdf"}, "version_id": "90b60d51-ddd0-4530-97c2-969ee933227e"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "10"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Sandar Aung"}, {"subitem_authors_fullname": "Nwe Nwe Aung"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/315"}, "item_title": "Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L)", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000539", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "539", "relation": {}, "relation_version_is_last": true, "title": ["Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L)"], "weko_shared_id": -1}