Effect of blender and blending time on color and aroma characteristics of juice and its freeze-dried powder of Pandanus amaryllifolius Roxb. leaves (pandan)
The color and aroma properties of Pandanus amaryllifolius Roxb. leaves (pandan) were studied by mechanical extraction using normal and turbo blade blenders under different blending times (60–180 s). The extracted juice was freeze-dried into powders and its aroma components were measured in a solid-p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Walter de Gruyter
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/46015/1/Effect%20of%20blender%20and%20blending%20time%20on%20color%20and%20aroma%20characteristics%20of%20juice%20and%20its%20freeze-dried%20powder%20of%20Pandanus%20amaryllifolius%20Roxb.%20leaves%20%28pandan%29.pdf http://psasir.upm.edu.my/id/eprint/46015/ http://www.degruyter.com/view/j/ijfe.ahead-of-print/ijfe-2015-0096/ijfe-2015-0096.xml |
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| Institution: | Universiti Putra Malaysia |
| Language: | English |