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1860796989210361856
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INTELEK Repository
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Online Access
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https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2017-01-10 08:24:04
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Restricted Document
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10949
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UniSZA
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5095-01-FH02-FBIM-17-09411.pdf
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Matzakaria
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| recordtype |
oai_dc
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https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10949
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10949 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=10949 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 12 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in Matzakaria 2017-01-10 08:24:04 5095-01-FH02-FBIM-17-09411.pdf UniSZA Private Access Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders J. Agrobiotech This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40 ⁰C and 60 ⁰C, and freeze drying) on nutritional quality of red- and yellow-fleshed watermelon rinds. The proximate compositions, carbohydrate content, and energy value of watermelon rind powders were determined. Freeze drying method preserved more nutrients followed by hot-air oven drying at 40 ⁰C and 60 ⁰C for red-fleshed watermelon rind powder. The freeze dried powder contains 18.86% moisture, 19.13% ash, 11.82% crude protein, 22.02% crude fiber, 2.21% crude fat, 47.77% carbohydrate, and 259.13 kcal of energy. Hot-air oven drying at 40 ⁰C was the most effective method to preserve the nutrient of yellow-fleshed watermelon rind powder with chemical compositions of 15.12% moisture, 20.57% ash, 13.37% crude protein, 14.34% crude fiber, 0.70% crude fat, 50.31% carbohydrate, and 260.72 kcal of energy. Results suggest that freeze drying and hot-air oven drying (40 ⁰C) methods had the highest potential to be applied in processing of red- and yellow-fleshed watermelon rind powders, respectively. 7 1 1-12
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Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| summary |
This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40 ⁰C and 60 ⁰C, and freeze drying) on nutritional quality of red- and yellow-fleshed watermelon rinds. The proximate compositions, carbohydrate content, and energy value of watermelon rind powders were determined. Freeze drying method preserved more nutrients followed by hot-air oven drying at 40 ⁰C and 60 ⁰C for red-fleshed watermelon rind powder. The freeze dried powder contains 18.86% moisture, 19.13% ash, 11.82% crude protein, 22.02% crude fiber, 2.21% crude fat, 47.77% carbohydrate, and 259.13 kcal of energy. Hot-air oven drying at 40 ⁰C was the most effective method to preserve the nutrient of yellow-fleshed watermelon rind powder with chemical compositions of 15.12% moisture, 20.57% ash, 13.37% crude protein, 14.34% crude fiber, 0.70% crude fat, 50.31% carbohydrate, and 260.72 kcal of energy. Results suggest that freeze drying and hot-air oven drying (40 ⁰C) methods had the highest potential to be applied in processing of red- and yellow-fleshed watermelon rind powders, respectively.
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| title |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| title_full |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| title_fullStr |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| title_full_unstemmed |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| title_short |
Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
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| title_sort |
effect of different drying conditions on proximate compositions of red- and yellow-fleshed watermelon rind powders
|