MERAL Myanmar Education Research and Learning Portal
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Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L)
http://hdl.handle.net/20.500.12678/0000000539
http://hdl.handle.net/20.500.12678/0000000539d053f3c8-14ed-4a0e-b8ee-069e0fe5fc83
90d636b2-c6ad-4a9b-9b70-81b16941d3ce
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Journal article | ||||||
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Publication | ||||||
Title | ||||||
Title | Effect of the Encapsulating Matrix on the Dehydration of Papaya Fruit (Carica Papaya. L) | |||||
Language | en | |||||
Publication date | 2019 | |||||
Authors | ||||||
Sandar Aung | ||||||
Nwe Nwe Aung | ||||||
Description | ||||||
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. |
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Keywords | ||||||
encapsulation | ||||||
Identifier | https://oar.ydbu.edu.mm/handle/123456789/315 | |||||
Journal articles | ||||||
1 | ||||||
Yadanabon University Research Journal | ||||||
10 | ||||||
Conference papaers | ||||||
Books/reports/chapters | ||||||
Thesis/dissertations |