Development of Malta Powder Using Vacuum Foam Mat Drying by Pnade.
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Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository EURO [60485773], Gloucester, UK, United Kingdom.
Language: English Brand New Book ***** Print on Demand *****.Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8 ), temperature (65-85 C), whole milk powder (1-3 ), TCP(0.125-0.225 ) and GMS (0.2 - 0.75 ). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38 while the degree of caking was in between 2.04 to 4.25 . Minimum solubility of malta powder was about 72.7 and it increased up to 91.3 . Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(ug/100g). Value of L*, a* and b* was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92 carboxy methyl cellulose, 85 C temperature, 1.55 whole milk powder, 0.225 tricalcium phosphate and 0.271 GMS.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, the_book_community.
Malta (Citrus Aurantium L.) is most important fruits grown in India have excellent flavor, delicious taste and higher nutritional value. The ingredients were chosen for preparation of non sticky, free flowing powder besides providing the high nutritive value. The independent variables were carboxy methyl cellulose (4-8%), temperature (65–85°C), whole milk powder (1–3%), TCP(0.125–0.225%) and GMS (0.2 – 0.75%). The hygroscopicity of the malta powder was in the range of 1.45 to 6.38% while the degree of caking was in between 2.04 to 4.25%. Minimum solubility of malta powder was about 72.7% and it increased up to 91.3%. Flowability time of powder was in between 13.4 to 19.8 sec. Ascorbic acid varied from 21.426 to 54.761 (mg/100g) and the beta carotene was in the range of 10 to 51(µg/100g). Value of L*, a* and b* was varied from 53.1 to 82.79, 27.25 to 105.92 and -15.92 to 73.67 respectively. Optimum level of ingredients obtained by using simultaneous optimization of hygroscopicity, degree of caking, flowability time and solubility were: 7.92% carboxy methyl cellulose, 85°C temperature, 1.55% whole milk powder, 0.225% tricalcium phosphate and 0.271% GMS. Paperback, Label: LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing, Produktgruppe: Book, Publiziert: 2013-04-24, Freigegeben: 2013-04-24, Studio: LAP LAMBERT Academic Publishing.

Von Händler/Antiquariat, English-Book-Service - A Fine Choice [1048135], Waldshut-Tiengen, Germany.
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Lieferung aus: Deutschland, Lieferart: Free, Lieferung: Weltweit, Artikelstandort: 37574 Einbeck,Deutschland, Versandkostenfrei.
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Lieferung aus: Vereinigte Staaten von Amerika, Lieferart: Free, Lieferung: Europe, Artikelstandort: USA, Versandkostenfrei.
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