Characterization of watermelon rind powder using foam mat drying with different types of foaming agents and temperatures

• Main Authors: Munawar, Nursabrina, Azhar, Najjah, Rohaizad, Nur Syahirah, Hussain, Norhayati
• Format: Article
• Language: English
• Published: Asian Scholars Network 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88150/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88150/; https://myjms.mohe.gov.my/index.php/ajfas/article/view/10784
• Institution: Universiti Putra Malaysia

Utilization of food waste as the new source for food product is of interest in current research field. Watermelon rind is one of the natural food wastes that can provide nutrients including carbohydrates, proteins, and lipids. This study aims to evaluate the best conditions of foam mat drying using...