Citation
Abd Rahman, Nur Farhana and Shamsudin, Rosnah and Ismail, Amin and Abdul Karim Shah, Nor Nadiah
(2016)
Effects of post-drying methods on pomelo fruit peels.
Food Science and Biotechnology, 25 (1).
pp. 85-90.
ISSN 1226-7708; ESSN: 2092-6456
Abstract
Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomelo peels were subjected to freeze drying and conventional drying at 60°C. Fresh pomelo peel was used as a control. Post-drying treatment changes in moisture, ash, and fat contents were observed, compared to controls. Minimal color changes were observed for freeze drying, compared with oven drying for flavedo, albedo, and lamella. Useful information for evaluation of drying treatments that can be used on pomelo peels is provided.
Download File
Official URL or Download Paper: https://link.springer.com/article/10.1007/s10068-0...
|
Additional Metadata
| Item Type: | Article |
|---|---|
| Subject: | Post-drying; Freeze-dried; Oven-dried; Pomelo peel |
| Divisions: | Faculty of Engineering Faculty of Medicine and Health Science Halal Products Research Institute |
| DOI Number: | https://doi.org/10.1007/s10068-016-0102-y |
| Publisher: | Korean Society of Food Science and Technology |
| Depositing User: | Nurul Ainie Mokhtar |
| Date Deposited: | 28 Feb 2018 05:13 |
| Last Modified: | 28 Feb 2018 05:13 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s10068-016-0102-y |
| URI: | http://psasir.upm.edu.my/id/eprint/54104 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |