Production of Nigella sativa Beverage Powder under
Foam Mat Drying Using Egg Albumen as a Foaming Agent

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Production of Nigella sativa Beverage Powder under Foam Mat Drying Using Egg Albumen as a Foaming Agent

The aim of this study was to determine the feasibility of producing Nigella sativa powder under a foam mat drying technique. A central, composite design of experiments was used to optimize the drying condition and compare the solubility, the antioxidant and mineral content of roasted Nigella sati...

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Bibliographic Details
Main Authors:	Affandi, Norhazirah, Zzaman, Wahidu, Yang, Tajul Aris, Mat Easa, Azhar
Format:	Article
Language:	English
Published:	MDPI AG 2017
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/37176/ http://eprints.usm.my/37176/1/%28Production_of_Nigella_sativa%29_beverages-03-00009-v2.pdf

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