Effect of blender and blending time on color and aroma characteristics of juice and its freeze-dried powder of Pandanus amaryllifolius Roxb. leaves (pandan)

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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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Bibliographic Details
Main Authors:	Sowndhararajan, Kandhasamy, Chin, Nyuk Ling, Yusof, Yus Aniza, Lai, Lee Ling, Wan Mustapha, Wan Aida
Format:	Article
Language:	English
Published:	Walter de Gruyter 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/46015/ 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

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