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Physicochemical properties of tamarind and pineapple fruit pulps and powders


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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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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