Processing parameters in production of pumpkin powder using forced hot- air frying in ‘bingka’ baking
Currently, pumpkin powder is one of the main pumpkin products due to its longer shelf life and it can act as a substitute for pumpkin flesh in different types of formulated foods such as cakes, biscuits, and noodles. However, this may affect the quality of the products in terms of colour and nutr...
| मुख्य लेखक: | Nik Murzaini, Nik Masturah |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2019
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/85437/1/FK%202020%2030%20ir.pdf |
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समान संसाधन
-
Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
द्वारा: Lim, Jackson Hwa Keen
प्रकाशित: (2017) -
Kinetic model of drying process of pumpkin (Cucurbita moschata duchesne ex poir.) in a convective hot air dryer
द्वारा: Iroemeha C., Onwude Daniel
प्रकाशित: (2016) -
Development of an Enzyme-Aided Pre-Treatment Process for Production of Pumpkin (Cucurbita Moschata L.) Powder
द्वारा: Shavakhi, Forough
प्रकाशित: (2011) -
Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
द्वारा: Zakaria, Adilah
प्रकाशित: (2016) -
Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
द्वारा: Kuek, Su Lee
प्रकाशित: (2020)