Citation
Sanwiriya, P. and Suleiman, Norhidayah
(2019)
The effects of drying method and temperature on the nutritional quality of watermelon rinds.
International Food Research Journal, 26 (3).
pp. 953-958.
ISSN 1985-4668; ESSN: 2231-7546
Abstract
The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as compared to the conventional oven drying for both red- and yellow watermelon rinds. Temperature is a significant parameter that affects the nutritional characteristics of watermelon rinds powder for both methods. Finding suggests that foam mat drying at 40°C was the best method for producing watermelon rinds powder as it requires shorter treatment time and gave the best retention of protein and carbohydrate.
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Official URL or Download Paper: http://www.ifrj.upm.edu.my/26%20(03)%202019/25%20-...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| Publisher: | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| Keywords: | Oven drying; Foam mat drying; Watermelon rind; Physicochemical properties |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 06 Sep 2019 02:43 |
| Last Modified: | 06 Sep 2019 02:43 |
| URI: | http://psasir.upm.edu.my/id/eprint/70679 |
| Statistic Details: | View Download Statistic |
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