Citation
Mokhtar, Taufiq Aminullah and Yusof, Yus Aniza and Chin, Nyuk Ling and Othman, Siti Hajar and Serikbaeva, Asya Demeukhanovna and Aziz, Mohammad Gulzarul
(2015)
Physicochemical properties of tamarind and pineapple fruit pulps and powders.
International Food Research Journal, 22 (2).
pp. 707-712.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar spray-drying process with the addition of 10% w/v of maltodextrin. The nutritional value in terms of crude protein (0.33 - 0.60%), moisture content (4.80% - 25.31%), crude fiber (16.92 - 79.92%), and fat (0.40 - 0.63%) for both fruit pulp and powders shows a significant difference at p<0.05. Therefore the fruit powders can be developed and improved for further processing into tablets.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/22%20%2802%29%202015/%2...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Fruit; Physicochemical properties; Pineapple; Tamarind |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 27 Jan 2016 01:12 |
| Last Modified: | 27 Jan 2016 01:12 |
| URI: | http://psasir.upm.edu.my/id/eprint/33588 |
| Statistic Details: | View Download Statistic |
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